Short communication: Sensory profile and acceptability of a cow milk cheese manufactured by adding jenny milk

Abstract

The addition of jenny milk during cheesemaking has been recommended as a viable alternative to egg lysozyme for controlling late blowing defects. However, little is known on the sensory properties of the cheeses made with jenny milk. In this study, the effect of the addition of jenny milk during cheesemaking on sensory properties and consumer acceptability of cheese was evaluated. A sensory profile was carried out by 10 trained panelists on 4 cow milk cheese types. Two types of cheeses were made by adding jenny milk to cow milk during cheesemaking; the cheeses were then left to ripen for 45 and 120 d. The remaining 2 cheese types were made with only cow milk and were also left to ripen for 45 and 120 d. The attributes generated by a quantitative descriptive analysis sensory panel were effective for discriminating the 4 products. Among them, added jenny milk samples aged for 45 d had the highest intensity of some appearance descriptors (structure and color uniformity), as well as the highest intensity of sweetness. The analysis of acceptability data obtained from 89 consumers showed that added jenny milk aged for 45 d was the most preferred type of cheese, whereas no significant differences were found among the other products, which had higher intensity of bitter, salty, acid milk, and so on.

Fatty acids, health indices and sensory properties of Ricotta cheese from sheep fed three different diets

“…The lower score may also be partially caused by the reduced whiteness of the product, as a consumer visual bias. This assumption could not be confirmed, even though sensory and acceptability trials have reported correlations between cheese colour and acceptability (Cosentino et al ).…”

D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt

“…The effect of sugar replacement with tagatose on the physico-chemical and sensory characteristics of low-sugar yogurt is yet to be studied. Indeed, a healthier yogurt alternative cannot outweigh its sensory qualities, and its acceptance is dependent on the degree of the consumers’ satisfaction [21,22]. An understanding of its functionality and its influence on consumers perception are critical for tagatose to successfully replace sugar in yogurt products.…”

Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics

“…Hexanoic acid originated from lipolysis and was responsible for the creation of the cheesy and pungent aroma in cheeses. Its presence was also reported in the VCs identified in a type of semi‐hard cheese produced by adding different aliquots of jenny milk to cow milk (Cosentino et al., 2016) and an Italian PDO sheep cheese (Urgeghe et al., 2012). Previous studies indicated that microbial originated acids were more dominant at the end of the ripening period, while those produced by lipolysis reactions were maximized at the first stage of ripening (Delgado et al., 2010).…”