Sensory Profile and Consumers’ Liking of Functional Ovine Cheese
Abstract
:1. Introduction
2. Experimental Section
2.1. Lamb Rennet Paste and Ovine Cheese Production
2.2. Analyses on Cheese
2.2.1. Determination of Proteolysis and Lipolysis
2.2.2. Determination of Textural Parameters
2.2.3. Sensory Analysis
2.2.4. Determination of Functional Ovine Cheese Liking
2.2.5. Statistical Analysis
3. Results
Parameter | Cheese | SEM | Effect, p | ||
---|---|---|---|---|---|
C | BB | LA | Probiotic | ||
Casein, % | 29.4 b | 23.8 a | 24.3 a | 0.4 | ** |
PASN/TN, % | 6.4 a | 10.9 c | 8.0 b | 0.5 | * |
FAA, μg/g cheese | 3598.5 a | 7424.6 c | 6340.8 b | 169.9 | ** |
Fat, % | 26.7 a | 31.8 b | 29.9 a | 0.7 | *** |
C 4:0, % | 14.2 a | 24.1 b | 19.6 b | 1.2 | * |
CLA, % | 0.9 a | 2.0 b | 2.3 c | 0.1 | * |
Parameter | Cheese | SEM | Effect, p | ||
---|---|---|---|---|---|
C | BB | LA | Probiotic | ||
Hardness, N | 25.6 | 29.4 | 26.0 | 2.1 | NS |
Cohesiveness | 0.1 a | 0.2 b | 0.2 a,b | 0.1 | * |
Gumminess, N | 0.4 a | 0.9 b | 0.6 a,b | 0.1 | * |
Chewiness, Nxmm | 4.5 | 5.8 | 4.5 | 1.0 | NS |
Elasticity, mm | 7.9 | 7.9 | 7.9 | 0.8 | NS |
Parameter | Cheese | SEM | Effect, p | |||
---|---|---|---|---|---|---|
C | BB | LA | Probiotic | |||
Appearance | Uniformity | 5.1 | 5.4 | 5.1 | 0.3 | NS |
Humidity | 6.4 b | 4.8 a | 5.0 a | 0.3 | *** | |
Chalky | 3.8 | 4.0 | 3.7 | 0.4 | NS | |
Gumminess | 5.1 b | 4.0 a | 3.8 a | 0.3 | ** | |
Graininess | 2.7 a | 2.8 a | 2.9 b | 0.3 | NS | |
Color | Uniformity | 6.3 | 5.9 | 5.8 | 0.2 | NS |
Intensity | 6.1 | 5.9 | 5.6 | 0.3 | NS | |
Odor | Intensity | 6.1 | 5.7 | 5.6 | 0.3 | NS |
Acid | 3.4 | 3.4 | 3.1 | 0.3 | NS | |
Rancid | 1.8 | 1.7 | 1.8 | 0.3 | NS | |
Taste | Intensity | 5.9 a | 6.8 b | 6.1 a,b | 0.3 | * |
Salty | 4.3 a | 5.7 b | 4.8 a | 0.3 | *** | |
Acid | 2.7 | 3.3 | 3.2 | 0.3 | NS | |
Pungent | 2.5 a | 4.6 b | 4.1 b | 0.3 | *** | |
Bitter | 2.7 | 2.5 | 2.8 | 0.3 | NS | |
Sweet | 3.5 | 2.7 | 3.1 | 0.3 | NS | |
Mould | 1.1 | 0.9 | 1.2 | 0.3 | NS | |
Rancid | 1.0 | 1.3 | 1.9 | 0.4 | NS |
Parameter | Gender and Age | Cheese | SEM | Effect, p | ||||
---|---|---|---|---|---|---|---|---|
C | BB | LA | Probiotic | Gender x Age | Probiotic × Gender × Age | |||
Perceived liking | M < 30 (n = 19) | 6.5 a | 7.1 a,b | 6.6 a | 0.2 | NS | NS | * |
M > 30 (n = 21) | 6.5 a | 6.5 a | 7.1 a,b | |||||
F < 30 (n = 21) | 7.1 a,b | 6.5 a | 6.6 a | |||||
F > 30 (n = 19) | 6.6 a | 7.3 b | 7.3 b | |||||
Expected liking | M < 30 (n = 19) | 7.5 a | 7.3 a | 7.7 b | 0.2 | NS | NS | * |
M > 30 (n = 21) | 7.7 a | 7.6 a | 7.8 b | |||||
F < 30 (n = 21) | 7.5 a | 7.1 a | 7.1 a | |||||
F > 30 (n = 19) | 7.8 b | 8.2 b | 8.1 b | |||||
Actual liking | M < 30 (n = 19) | 7.1 | 7.5 | 7.3 | 0.4 | NS | NS | NS |
M > 30 (n = 21) | 7.2 | 7.5 | 7.1 | |||||
F < 30 (n = 21) | 7.2 | 7.1 | 7.1 | |||||
F > 30 (n = 19) | 7.7 | 7.6 | 7.5 |
4. Discussion
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Santillo, A.; Albenzio, M. Sensory Profile and Consumers’ Liking of Functional Ovine Cheese. Foods 2015, 4, 665-677. https://doi.org/10.3390/foods4040665
Santillo A, Albenzio M. Sensory Profile and Consumers’ Liking of Functional Ovine Cheese. Foods. 2015; 4(4):665-677. https://doi.org/10.3390/foods4040665
Chicago/Turabian StyleSantillo, Antonella, and Marzia Albenzio. 2015. "Sensory Profile and Consumers’ Liking of Functional Ovine Cheese" Foods 4, no. 4: 665-677. https://doi.org/10.3390/foods4040665