The aim of this work was to set up the sensory profile and consumer preference test of three different Mozzarella cheeses (from full-fat cow milk, from low-fat cow milk and from full-fat water buffalo milk). The most remarkable difference in composition was the fat content. Nine commercial Mozzarella cheeses (three for each type) were evaluated in triplicate by a trained panel consisting of 10 assessors. Six Mozzarella cheeses (two for each type) out of the nine samples were selected and used for the preference test by 105 consumers. The three different Mozzarella cheeses were sensorially well differentiated. A good discrimination between the Mozzarella cheeses was obtained using the internal preference map method. The combination of cluster analysis and internal preference mapping has lead to a deeper understanding of consumer liking for Mozzarella cheeses.

Sensory profile of mozzarella cheese and its relationship with consumer preference / E. Pagliarini, E. Monteleone, I. Wakeling. - In: JOURNAL OF SENSORY STUDIES. - ISSN 0887-8250. - 12:4(1997), pp. 285-301.

Sensory profile of mozzarella cheese and its relationship with consumer preference

E. Pagliarini
;
1997

Abstract

The aim of this work was to set up the sensory profile and consumer preference test of three different Mozzarella cheeses (from full-fat cow milk, from low-fat cow milk and from full-fat water buffalo milk). The most remarkable difference in composition was the fat content. Nine commercial Mozzarella cheeses (three for each type) were evaluated in triplicate by a trained panel consisting of 10 assessors. Six Mozzarella cheeses (two for each type) out of the nine samples were selected and used for the preference test by 105 consumers. The three different Mozzarella cheeses were sensorially well differentiated. A good discrimination between the Mozzarella cheeses was obtained using the internal preference map method. The combination of cluster analysis and internal preference mapping has lead to a deeper understanding of consumer liking for Mozzarella cheeses.
cheddar cheese; rheological properties; fat; maturation; texture
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/334417
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