3780: Einsatz sensorischer Untersuchungen zur Verbesserung der handwerklichen Verarbeitung ökologischer Milch- und Getreideerzeugnisse [Development of a sensory training programme to increase product quality of organic cheese and bread]
(2005) Einsatz sensorischer Untersuchungen zur Verbesserung der handwerklichen Verarbeitung ökologischer Milch- und Getreideerzeugnisse [Development of a sensory training programme to increase product quality of organic cheese and bread]. Poster presented at 8. Wissenschaftstagung Ökologischer Landbau-Ende der Nische, Kassel, 01.03.2005-04.03.2005; Published in Heß, J and Rahmann, G, Eds. Ende der Nische, Beiträge zur 8. Wissenschaftstagung Ökologischer Landbau.
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Summary
Based on the results of a literature review and investigations along the process chain of 10 (each) small scale processors of grain and milk a sensory training programme has been developed to increase the product quality of organic bread (rye-wheat bread with sourdough) and cheese (semi hard farmhouse cheese). The training programme has been evaluated by professionals for job training and the participants of the training courses.
| Document Language: | Deutsch - German |
|---|---|
| Subject Areas: | Food systems > Food security, food quality and human health |
| Research affiliation: | International Conferences > Scientific Conferences for Germany, Austria and Switzerland > Scientific conference 2005 Germany > Univ. Kassel, Ecol. Agricultural Sciences > Food Quality, Food Culture > Food quality |
| Orgprints ID Number: | 3780 |
| Contact: | Kahl, Dr. Johannes |
| Deposited On: | 05 March 2005 |
| EPrint Type: | Conference poster |
| Published?: | Published |
| Peer Review Status: | Peer-reviewed and accepted |
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