Sensory Profile and Consumers’ Liking of Functional Ovine Cheese

Abstract

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.

Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging

“…The analysis of sensory profile of the cheeses permits identification of specific attributes that could have impact on consumers' preferences, expectation, and choice. [69] In this study, a specific terminology for sensory analysis of bryndza cheese was established, which should be implemented into systematic monitoring of its quality. For this purpose, the MFA method proved to be a very convenient, appropriate, and useful tool for sensory assessment of bryndza cheese taking into consideration instrumental measurements of colour, texture as well as physicochemical parameters.…”

Sensory Descriptive Evaluation of Food Products: A Review

“…A research [31] was carried out to analyse the sensory characteristics of ovine cheese including probiotics among its components. Cheese with probiotics resulted having lower humidity and rubbery.…”

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking

“…In the dairy industry, traditional methods are used for the evaluation of sensory quality but nowadays new methods have been developed for the sensory analysis [2]. Various descriptive sensory methods such as texture profile method [3], flavor profile method [4], quantitative descriptive analysis TM [5], the Spectrum TM Method [6], free choice profiling [7], quantitative flavor profiling [8], and generic descriptive analysis have been reported in literature. These different approaches with the exception of the generic descriptive analysis use a combination of descriptive analyses to meet specific objectives.…”