Sensory analysis of cheese and curds from Mliekospol a.s. Nove Zamky
2002
Jozeffiova, E. | Horcin, V. (Slovenska Polnohospodarska Univ., Nitra (Slovak Republic))
The aim of the experiment was to evaluate general sensory quality of selected dairy products. These were the products supplied by Mliekospol a.s. Nove Zamky: steamed cheese Mozzarella, salt cheese Akawi, lumped cheese, cheeses spread Special and Zamcan, and three sorts of curd - gentle, soft and fat. In order to get more complete results of quality, three methods of sensory analysis - difference, scale and profile - and five tests were used for evaluating these milk products. All of the assessed cheeses and curds had high sensory quality and optimal texture quality, which also preserved throughout the storage. According to taste, Mozzarella, Special and Zamcan cheeses were best, while Akawi cheese was evaluated like very salt. Curds had the most expresive smell, but also unwanted ingredients of taste - bitter and acid taste - were detected, especially in gentle and fat curds
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