The characterization of the most-liked reduced-fat Havarti-type cheeses

Abstract

In Finland, official recommendations state that reduced-fat cheese should be used in the everyday diet. Finnish consumers are increasingly willing to consume food with a reduced fat content, and sales of reduced-fat cheeses have been increasing. The consumers who participated in this study (n=153; 17 to 78 yr old) ate reduced-fat cheeses on a weekly basis. They were recruited from supermarket customers living in a metropolitan area in Finland. The object of this study was to determine which kind of reduced-fat Havarti-type cheeses were most liked. The study consisted of a consumer test, sensory descriptive analysis, and chemical analysis of commercial reduced-fat Havarti-type cheeses (n=10). The results of the sensory quantitative descriptive analysis were compared with consumer hedonic ratings by external preference mapping. In addition, information on composition (fat, salt, and free amino acids) was gathered and compared with the hedonic ratings. The preferred sensory properties were a pale appearance, sticky texture, and rich flavor. However, the consumers could be grouped according to their preferences on appearance and consistency. The main attributes contributing to the grouping of consumers were stickiness, hardness, and yellow color. The least preferred cheeses among all Finnish consumers were those with the lowest flavor intensities. The consumers preferred the cheeses with the highest salt content.

Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro”

“…This result suggests that the intensity of the perceived salty taste does not only depend on NaCl concentration. As stated in previous studies (Kilcast and Rider 2007;Ritvanen et al 2010), differences in sample texture and the presence of other substances (fat, aroma, and other taste compounds) may also be responsible for the variation in saltiness perceived. Regarding bitterness, sample C (1.8) significantly differed from the other samples for which the difference was not significant, with an In order to study the sensory differences among cheese samples, taking into account all sensory attributes, a PCA was performed.…”

“…Relationships between the sensory attributes and consumer acceptability were established by PLS regression. Analyses were performed using XLSTAT Version 2011 (Addinsoft 1995-2010.…”

Determinative Effects of Fat Replacement and Homogenization on the Sensory and Rheological Properties of Low-Fat Mozzarella

“…Production of reduced‐fat dairy products has been driven by the goal of allowing people to find alternatives to control their daily calorific intake (Childs and Drake ) and the use of reduced‐fat products has been recommended in everyday life (Ritvanen et al . ). An excessive consumption of saturated fatty acids has been associated with an increased risk of cardiovascular diseases.…”

Influencia De Las Características Sensoriales Y La Información Nutricional en La Respuesta De Los Consumidores a Alimentos Funcionales

“…This result suggests that the intensity of the perceived salty taste does not only depend on NaCl concentration. As stated in previous studies (Kilcast & Rider, 2007;Ritvanen et al, 2010), differences in sample texture and the presence of other substances (fat, aroma and other taste compounds) may also be responsible for the variation in saltiness perceived. Regarding bitterness, sample C (1.8) significantly differed from the other samples for which the difference was not significant, with an average value of 0.94.…”

“…Se han propuesto y estudiado diferentes tipos de quesos con distintas características funcionales, como quesos con efecto pro y/o prebiótico (Guttierres y Barreto, 2010;Araujo et al, 2010;Lima Alves, et al, 2008), bajos en grasa (Hennelly et al, 2006;Vithanage et al, 2008;Koca y Metin, 2003;Lteif et al, 2009) o bajos en sodio (Grummer et al, 2012;Cruz et al, 2011;El-Bakry et al, 2011;Ritvanen et al, 2010). En Uruguay, el queso es uno de los productos lácteos más consumidos y según las previsiones de la FAO, su consumo seguirá creciendo durante el periodo -2019, (OCDE-FAO, 2010.…”