0000000000769868
AUTHOR
Yolande Noël
Production of a cheese model for sensory evaluation of flavour compounds
Summary - A cheese model used to perform sensory evaluation of flavour compounds extracted from various cheese varieties was made with caseins, low heat milk powder, deodorized milk fat, NaCI and renne!. Its composition and physicochemical properties were close to mature hard cheese, apart from a lower dry matter content and sodium concentration, and a higher lactose concentration. Its preparation was established in arder to avoid drainage for at least 24 h, which should allow the incorporation of not only sorne lipophilic substances such as aromas but also some water-soluble substances such as amino acids and peptides. The rheological behaviour of the cheese model measured by a compression…
Horizon scanning the European bio‐based economy: a novel approach to the identification of barriers and key policy interventions from stakeholders in multiple sectors and regions
There is international recognition that developing a climate-smart bioeconomy is essential to the continuation of economic development, reduction of greenhouse gas emissions, and adaptation to climatic change; Bio-based products have an important role in making this transition happen. Supporting policy interventions have been put forward at European and national levels to support innovation and development of bio-based products and services. This study asks whether suggested policy interventions reflect the needs of stakeholders and examines how these needs vary between European regions. This consultation was performed through an online survey of 447 experts actively involved in bio-based r…