Physico-chemical and sensory properties of Spanish ewe milk cheeses, and consumer preferences

Authors
Vinas, MAG Esteban, EM Cabezas, L
Citation
Mag. Vinas et al., Physico-chemical and sensory properties of Spanish ewe milk cheeses, and consumer preferences, MILCHWISSEN, 54(6), 1999, pp. 326-329
Citations number
18
Categorie Soggetti
Food Science/Nutrition
Journal title
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
ISSN journal
00263788 → ACNP
Volume
54
Issue
6
Year of publication
1999
Pages
326 - 329
Database
ISI
SICI code
0026-3788(1999)54:6<326:PASPOS>2.0.ZU;2-Y
Abstract
Physico-chemical and sensory characteristics were evaluated in 10 commercia l ewe milk cheeses made in different regions of Spain, and a survey of 50 c onsumers (43 responded) was run to evaluate consumer preferences for these cheeses. PCA of the physico-chemical and sensory results showed that the ch eeses formed groups irrespective of the type of milk (breed of sheep), the cheesemaking procedure and the region of origin. The preference test showed that consumers preferred cheeses with milder sensory characteristics.