Sensory quality of commercial full fat and reduced fat cheeses
2006
Lamparski, G., E-mail: [email protected] | Tobota, G. | Troszynska, A. | Fornal, J. (Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research)
The aim of the present study was to compare the sensory quality of cheeses with different fat content. The samples studied were Polish commercial semi-hard type cheese and its reduced fat version. The sensory quality of cheeses was evaluated by quantitative descriptive analysis (QDA) and as hedonic ratings on day 10, 50 and 80 of their storage under traditional conditions (refrigerator 4C). The chemical composition of the cheeses was analysed as well. The chemical analysis and sensory evaluation (QDA) proved that the level of fat in cheeses and their storage period had a significant effect (p less 0.05) on some chemical parameters of cheese and some sensory attributes. Statistically significant attributes which differentiated the profile of sensory quality of both varieties (p less 0.05) of cheeses were: creamy odour, sour odour, yellow colour, salty taste, sweet taste, bitter taste, hardness and dryness. The results obtained with the QDA analysis were confirmed by the PCA analysis. Differentiating the sensory profile of cheeses (QDA) did not influence (p less 0.05) their overall quality
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