Characterisation and consumer liking of white cheeses from different milk fermentation: correlation between sensorial and instrumental analyses

Baysal S., . and Ozcan T., . Characterisation and consumer liking of white cheeses from different milk fermentation: correlation between sensorial and instrumental analyses. pp. 1132-1140. ISSN 2231-7546

In the present work the consumer liking and physicochemical textural and sensorial characteristics of white cheeses made from different milk origins (sheep goat and cow); and the correlation of instrumental and sensorial-textural attributes were studied. Results were examined using principal component analysis (PCA) and multidimensional scaling (MDS) texture maps which showed that the change of textural properties of sheep goat and cow cheeses was significantly different. These deviations between cheeses could be attributed to different milk compositions with various gel networks and ripening phenomena of cheeses. Instrumental hardness and adhesiveness were significantly correlated with sensory data. Sensory chewiness was positively correlated with gumminess and chewiness. Sensorial fracture and instrumental hardness had the highest positive correlation and also significantly positively correlated with instrumental fracturability. It was found that dry matter values were also highly positively correlated with fracturability and hardness. Cooked whey creamy and fermented terms were determined as characteristic sensory descriptors by using quantitative descriptive analysis (QDA).

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(06)%202020/DONE%2...

Abstract

In the present work the consumer liking and physicochemical textural and sensorial characteristics of white cheeses made from different milk origins (sheep goat and cow); and the correlation of instrumental and sensorial-textural attributes were studied. Results were examined using principal component analysis (PCA) and multidimensional scaling (MDS) texture maps which showed that the change of textural properties of sheep goat and cow cheeses was significantly different. These deviations between cheeses could be attributed to different milk compositions with various gel networks and ripening phenomena of cheeses. Instrumental hardness and adhesiveness were significantly correlated with sensory data. Sensory chewiness was positively correlated with gumminess and chewiness. Sensorial fracture and instrumental hardness had the highest positive correlation and also significantly positively correlated with instrumental fracturability. It was found that dry matter values were also highly positively correlated with fracturability and hardness. Cooked whey creamy and fermented terms were determined as characteristic sensory descriptors by using quantitative descriptive analysis (QDA).

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Item Type:	Article
AGROVOC Term:	Cheese
AGROVOC Term:	Chemical analysis (methods)
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Cow milk
AGROVOC Term:	Goat milk
AGROVOC Term:	Sheep
AGROVOC Term:	Texture
AGROVOC Term:	Casein
AGROVOC Term:	Quality
AGROVOC Term:	Consumer preferences
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9455

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