Influence of sensory and textural properties on consumers acceptability of white brined cheese
2016
Najdenovska, Emilija (University Ss Cyril and Methodius, Skopje (North Macedonia). Faculty of Technology and Metallurgy) | Velichkova, Elena (University Ss Cyril and Methodius, Skopje (North Macedonia). Faculty of Technology and Metallurgy) | Ristovski, Bozhidar (University Ss Cyril and Methodius, Skopje (North Macedonia). Faculty of Technology and Metallurgy) | Bocevska, Mirjana (University Ss Cyril and Methodius, Skopje (North Macedonia). Faculty of Technology and Metallurgy)
In this study 18 samples of white brined chesses of various producers, produced of cow’s milk, ewe’s milk and their mixtures were collected from local markets, sensory analyzed by untrained panelists/ consumers and their textural properties were determined by texturometer (ta-xt2). In sensory analysis a descriptive test on mouth feeling and affective test on color, flavor, taste and overall acceptability of cheese were performed. Significant correlation coefficients (p<0.05) were established between some of the measured textural values and scores for the cheeses. The measured values of hardness positively correlated with sensory scored hardness of the cheeses (r=0.6096) and toughness (r=0.6471) and negatively with the taste (r=-0.5111). The scores for overall acceptability significantly correlated with the color (r=0.8923), and taste (r=0.9665). It means that the taste is sensory characteristic which mostly influences on the acceptability of cheese by the consumers.
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