Next Article in Journal
Nitric Oxide and Lutein: Function, Performance, and Protection of Neural Tissue
Next Article in Special Issue
Biohydrogenation of Linoleic Acid by Lactic Acid Bacteria for the Production of Functional Cultured Dairy Products: A Review
Previous Article in Journal
Comparison of R5 and G12 Antibody-Based ELISA Used for the Determination of the Gluten Content in Official Food Samples
Previous Article in Special Issue
Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast
Article Menu

Export Article

Open AccessArticle
Foods 2015, 4(4), 665-677;

Sensory Profile and Consumers’ Liking of Functional Ovine Cheese

Department of Agriculture, Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli, 25, Foggia 71122, Italy
Author to whom correspondence should be addressed.
Academic Editor: Felix Barron
Received: 30 September 2015 / Accepted: 28 October 2015 / Published: 11 November 2015
(This article belongs to the Special Issue Fermented Foods and Probiotics)
Full-Text   |   PDF [427 KB, uploaded 11 November 2015]


The present research was undertaken to evaluate the sensory profile and consumers’ liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe’s milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing probiotic cells. Experimental cheeses were denoted: cheese manufactured using lamb rennet paste without probiotic (C), cheese manufactured using lamb rennet paste containing a mix of Bifidobacterium lactis and Bifidobacterium longum (BB), and cheese manufactured using lamb rennet paste containing Lactobacillus acidophilus (LA). Ovine cheese containing probiotic strains highlighted a more intense proteolysis and a greater level of short chain free fatty acids and conjugated linoleic acid due to the metabolic activity of the adjunct microflora. The sensorial profile of ovine cheese showed lower humidity and gumminess in cheeses containing probiotics as a consequence of differences in the maturing process; furthermore, probiotic cheeses scored higher ratings for salty and pungent attributes. An interaction effect of probiotic, gender, and age of the consumers was detected in the perceived and the expected liking. The higher rate of expected liking in all experimental cheeses is attributed to the information given, regarding not only the presence of probiotic strains but also the farming conditions and cheesemaking technology. View Full-Text
Keywords: probiotic; ovine cheese; sensory profile; cheese liking probiotic; ovine cheese; sensory profile; cheese liking
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Santillo, A.; Albenzio, M. Sensory Profile and Consumers’ Liking of Functional Ovine Cheese. Foods 2015, 4, 665-677.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top