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Light-Induced Changes in Taste, Appearance, Odor, and Riboflavin Content of Cheese

Division of Agriculture, Arizona State University, Tempe 85287

ABSTRACT

Light-induced changes in taste, appearance, odor, and riboflavin content of common cheeses stored under controlled laboratory conditions and in the dairy cases of four local grocery stores were investigated. Sensory evaluation was performed by 25 untrained panelists, and the riboflavin content was determined by HPLC method. The data obtained from controlled storage indicated that light intensity, type of packaging paper, and piece thickness affected riboflavin retention and color in stored cheese. However, under the display conditions used in the four local stores, retail cheese retained its riboflavin after a display time of 14 d with no significant change in taste, appearance, or odor.

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				J. P. Wold, K. Jorgensen, and F. Lundby Nondestructive Measurement of Light-induced Oxidation in Dairy Products by Fluorescence Spectroscopy and Imaging J Dairy Sci, July 1, 2002; 85(7): 1693 - 1704. [Abstract] [Full Text] [PDF]