JARLSBERGOSTEN JARLSBERG CHEESE - UMB

å si noe om dette samspillet uten å registrere
både kjemiske, mikrobiologiske og fysiske
forhold og sensoriske egenskaper under både
ystingen og modningen. Moderne forsøksde-
sign og matematisk statistisk behandling av
forsøksresultatene er helt nødvendig for å
forstå de forskjellige faktorenes innvirkning
på ostens kvalitet. Ved Meieriinstituttet og
Forsøksmeieriet var forutsetningene for
denne typen forskningsarbeid til stede, slik
vi så under utviklingen av Jarlsbergosten. I
tillegg behersket flere i den vitenskapelige
staben moderne forsøksdesign og mate-
matisk statistikk på en god måte. Dette var
svært viktig for oppleggene av de enkelte
ystingsforsøkene og for korrekt behandling
av et stort datamateriale.
received by the consumers. We are continu-
ing to develop the cheesemaking technology
for these two cheeses in order to achieve
greater production stability.”
The making of cheese is dependent on a
range of complicated biological changes to
the components of milk and cheese and on
the technology used. All of these have to be
controlled in a satisfactory way in order to
achieve a good end product. To understand
and to be able to control all the factors that
are important for cheese quality, such as
time, temperature, humidity, salt concentra-
tion and acidity, knowledge of the complex
interactions in cheese is necessary. It is
almost impossible to describe these interac-
tions without registering chemical, microbio-
logical and physical conditions and sensory
properties during both cheesemaking and
ripening. Modern experimental design and
statistical treatment of the research data are
critical for understanding the effect of the
various factors on the quality of the cheese.
The prerequisites for this type of research
were available at the Dairy Institute and
Research Dairy, as was seen during the devel-
opment of Jarlsberg. The scientific staff was
also familiar with modern experimental de-
sign and statistics, which was important for
the design of the cheesemaking experiments
and essential for the correct treatment of the
large amounts of data thus obtained.
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