Developments of nondestructive techniques for evaluating quality attributes of cheeses: A review

摘要

Background: Cheese is produced around the world in a wide range of flavours, varieties, textures, and shapes, which can be used as a final product in human diet, and as an important ingredient in various foods. With consumer's continuing demand for quality cheese as well as increasing challenge from production facing the industry, nondestructive techniques are increasingly used to evaluate cheese quality.