... identified languages forsensory evaluation of Cheddar cheese (Murray and Delahunty 2000; Drakeet al. 2001), and the majority of them had greater than 100 h of training regarding the evaluation of dairy ... (Meilgaard et al. 1991). Each consumerevaluated each cheese for overall acceptability, overall flavor, aroma, texture and appearance.Instrumental Analysis of Cheddar CheeseExtraction of Volatile ... (yeasty and salty) and then on pane-lists’ treatment interaction (whey, brothy, nutty, cowy and earthy). When the interaction plots among panelists revealed a large amount of variation amongpanelists...