Sensory descriptive analysis and consumer acceptability of selected Swiss goat and sheep cheeses
2008
Ryffel, S. | Piccinali, P. | Bütikofer, U.
Production and processing of goat and sheep milk is a booming sector in the Swiss milk economy. To increase understanding of the acceptance of goat and sheep cheese by Swiss consumers, the Agroscope Liebefeld-Posieux Research Station ALP conducted a sensory profile analysis and a consumer test in a national cheese market. For the investigation, two typical samples of each type of cheese were selected, one with a more intense and one with a less intense animalic aroma. These samples were investigated by the trained sensory panel, and evaluated by 688 consumers. For both types of cheese, the sensory profile analysis indicated a significantly higher intensity of the goaty or sheepy flavours for the two animalic samples. However, this sensory difference is not recognised by the majority of consumers. In fact, consumers rated both samples as having the same intensity of goaty flavour in the case of the goat cheese and rating the less animalic sample as significantly more sheepy in the case of the sheep cheese. Despite the sensory lack of knowledge of the typical aromas, the less animalic cheese was preferred by over 70% of participants (in the case of goat cheese) and by over 80% (in the case of sheep cheese). Interestingly, the evaluation of participants’ responses when asked about their reasons for purchase emphasises the special flavour experience as the most important factor for the consumption of these products. Overall, these results clearly underline the discrepancy between lack of knowledge, prejudice, and yet curiosity of Swiss consumers towards goat and sheep cheese and provide important initial scientific findings for producers and sellers in this new Swiss market segment.
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