Sensory Comparison of Several Cheese Varieties Manufactured From Different Milk Sources

Bárcenas, P.; Elortondo, Francisco José Pérez; Albisu, M.

doi:10.1111/j.1745-459x.2005.00004.x

Cited by 11 publications

(8 citation statements)

References 19 publications

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“…Sensory analysis can help to ensure both the quality and protection of PDO or PGI foods (Bertozzi and Panari 1993;Pérez-Elortondo et al 2007). A food analysis by an expert panel, using descriptive methods, is very useful to identify a product's sensory attributes, linking them to the origin and production system (Ordonez et al 1998;Barcenas et al 1999;Barcenas et al 2005;Talavera-Bianchi and Chambers 2008). Such attributes can help to distinguish a Denomination of Origin product and protect it from imitations (Lawless and Heymann 1998;Montouto-Grana et al 2002;Munoz 2002;Cayot 2007).…”

Section: Introductionmentioning

confidence: 99%

Sensory Profile Development for an Italian Pdo Ewe's Milk Cheese at Two Different Ripening Times

Scintu¹,

Del²,

Urgeghe³

et al. 2010

Journal of Sensory Studies

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The sensory profile technique was applied to the Italian Protected Designation of Origin (PDO) Fiore Sardo cheese, made exclusively from raw ewe's milk in artisanal farms in Sardinia. The descriptive sensory analysis was used to find the sensory attributes which characterize this PDO cheese at two different ripening times (105 and 180 days). The product specification states that the cheese must have no less than 105 days of maturation before being sold, while at more than 180 days it is usually used grated. Twelve expert panelists, whose efficacy was confirmed by variance analysis, identified and evaluated 10 sensory attributes on cheese samples: smoked and rennet for odor; sour and salty for taste, piquant for trigeminal sensation; smoked and rennet for aroma; floury, grainy and friability for texture. The judges were also asked to provide an overall evaluation of sensory typicality. Cheeses from different farms ripened for 105 days differed significantly for smoked odor, salty, grainy and typicality, whereas the cheeses ripened for 180 days were significantly different for smoked odor, piquant, friability and sensory typicality. The comparison between cheeses from the same farm at 105 and 180 days showed no significant differences. PRACTICAL APPLICATIONS The quality policy implemented in the European Union (EU) for agricultural products has met with growing interest among producers and consumers. Quality means to satisfy the expectations of the consumers. Indeed, consumers are giving increasing importance to the quality of foodstuffs rather than the quantity, generating a demand for agricultural products with an identifiable geographical origin. This can be obtained by providing certifications, such as Protected Designation of Origin and Protected Geographical Indication, with established characteristics of production and defined product characteristics, including sensory attributes which are strong determinants of acceptability. The study of traditional products, such as Fiore Sardo cheese, can be of considerable benefit to the rural economy (particularly in remote areas) by improving the incomes of farmers and by retaining the rural population in these areas. Moreover, the use of the sensory profile may help to preserve the identity of Fiore Sardo cheese by means of a sensory quality certification.

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Section: Introductionmentioning

confidence: 99%

Sensory Profile Development for an Italian Pdo Ewe's Milk Cheese at Two Different Ripening Times

Scintu¹,

Del²,

Urgeghe³

et al. 2010

Journal of Sensory Studies

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“…Also, while statistically significant, the changes in intensity of these two attributes were small (<1 point) and did not significantly impact trained panelist perception of freshness. Consumer interest in specialty cheeses is on the rise as is the number of artisanal and farmstead cheese‐making operations (Barcenas et al. 2001, 2005).…”

Section: Resultsmentioning

confidence: 99%

Impact of Frozen Storage on Flavor of Caprine Milk Cheeses

Park

Gerard

Drake

2006

Journal of Sensory Studies

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The impact of freezing and frozen storage on flavor profiles of soft and semisoft caprine milk cheeses was evaluated. Plain soft pasteurized milk cheeses were purchased from a grade A goat dairy and semisoft cheeses were made from pasteurized caprine milk at a university creamery on three separate occasions. Cheeses were assigned to one of four storage regimes: refrigeration (5C) for 30 days; freezing (−20C) for 24 h followed by thawing and refrigeration for 30 days; and frozen storage (−20C) for 3 or 6 months followed by thawing and refrigerated storage. Cheeses were sampled for sensory analysis initially (time 0 and initially after thawing) and subsequently across refrigerated storage. A descriptive sensory panel received 75 h of training on 13 terms for cheese flavor attributes and basic tastes from a previously adopted sensory lexicon for caprine milk cheeses. Cheeses were evaluated by each panelist in duplicate. Freezing and frozen storage had minimal effects on flavor properties of soft or semisoft cheeses (P > 0.05 for most attributes). Concurrent with previous instrumental studies, frozen storage appears to be a viable option for fresh soft caprine milk cheeses to maintain a year‐round supply.

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“…Italian varieties and industrial Roncal (RonA) had the highest classification scores. It should be noted here that if aroma attributes had been included in the analysis, the probability to get a much higher classification score would increase significantly, as demonstrated by Ba´rcenas, Pe´rez Elortondo, and Albisu (2005).…”

Section: Idionsmentioning

confidence: 92%

An international ring trial for the sensory evaluation of raw ewes’ milk cheese texture

Bárcenas¹,

Elortondo²,

Albisu³

et al. 2007

International Dairy Journal

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Sensory Comparison of Several Cheese Varieties Manufactured From Different Milk Sources

Cited by 11 publications

References 19 publications

Sensory Profile Development for an Italian Pdo Ewe's Milk Cheese at Two Different Ripening Times

Sensory Profile Development for an Italian Pdo Ewe's Milk Cheese at Two Different Ripening Times

Impact of Frozen Storage on Flavor of Caprine Milk Cheeses

An international ring trial for the sensory evaluation of raw ewes’ milk cheese texture

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