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Einsatz sensorischer Untersuchungen zur Verbesserung der handwerklichen Verarbeitung ökologischer Milch- und Getreideerzeugnisse

Meier-Ploeger, Prof.Dr. Angelika; Felgentreff, Uta; Ryffel, Stephan and Kalka, Dr. Edith (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.] In: Heß, J and Rahmann, G (Eds.) Ende der Nische, Beiträge zur 8. Wissenschaftstagung Ökologischer Landbau, kassel university press GmbH, Kassel.

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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.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Poster
Keywords:BÖL, BOEL, FKZ 02OE194
Subjects: Food systems > Food security, food quality and human health
Research affiliation: Germany > University of Kassel > Department Organic Food Quality and Food Culture
International Conferences > 2005: Scientific Conference on Organic Agriculture
Related Links:http://www.bundesprogramm-oekolandbau.de, http://www.bundesprogramm.de/fkz=02OE194, http://orgprints.org/perl/search/advanced?addtitle%2Ftitle=&keywords=02OE194&projects=BOEL&_order=bypublication&_action_search=Suchen
Deposited By: Kahl, Dr. Johannes
ID Code:3780
Deposited On:05 Mar 2005
Last Modified:08 Jul 2010 09:58
Document Language:German - Deutsch
Status:Published
Refereed:Peer-reviewed and accepted

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