Premium
SENSORY COMPARISON OF SEVERAL CHEESE VARIETIES MANUFACTURED FROM DIFFERENT MILK SOURCES
Author(s) -
BÁRCENAS P.,
PÉREZ ELORTONDO F.J.,
ALBISU M.
Publication year - 2005
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2005.00004.x
Subject(s) - food science , sensory system , lexicon , farmer cheese , sensory analysis , cow milk , mathematics , biology , milk products , computer science , natural language processing , neuroscience
The objectives of the present study were (1) to identify specific sensory patterns for several cheese varieties, paying special attention to ewe's milk cheeses, (2) to describe nonewe's milk cheeses (goat, cow, milk mixture) relationships within the considered ewe's milk cheese sensory space and (3) to evaluate if a lexicon specifically suited for ewe's milk cheeses’ description was useful for other sources of milk cheeses’ sensory assessment. A lexicon specifically adapted for ewe's milk cheese sensory description was employed. Results from Linear Discriminant Analysis showed that ewe's milk cheese varieties have unique sensory characteristics that are very different from each other. Cow milk variety was the closest to one of the ewe's milk cheese category; however, a deeper analysis showed both products had very specific sensory properties. The ewe's milk cheese descriptive lexicon is adequate to discriminate among nonovine varieties. However, updates may be necessary for a complete sensory characterization.