Comparison of sensory quality of model Swiss cheese with commercially obtained corresponding product

abstract

English

The model samples of Swiss cheese were produced in pilot plant using standard technology procedure; fresh milk in “bio” quality was used as a basic raw material. The sensory quality of model samples was compared with standard Swiss cheese purchased on the Czech market. Five main sensory attributes (appearance, colour, odour, flavour and texture) were evaluated using five point ordinal hedonic scale (1- excellent to 5 - unsatisfactory). Paired comparison test (ISO 5495:2005) was used to investigate preference of assessors/consumers. The sensory analyses were carried out in a sensory laboratory (ISO 8589:2008). Twenty-three assessors were selected from students of the faculty and used for evaluation of the samples. The significant differences (P < 0.05) in odour, flavour and texture were found between samples. Odour and flavour of model samples were quite strong and piquant, which is probably the reason why they were less preferred by conservative Czech consumers/assessors, however, prospectively they could be offered at the Czech market as a new nontraditional cheese product.

Swiss cheese, sensory quality, sensory analysis

VÍTOVÁ, E.; SŮKALOVÁ, K.; MAHDALOVÁ, M.; BUTOROVÁ, L.; MUSILOVÁ, L.; PECINOVÁ, E.

2. 9. 2015

Brno University of Technology

Brno

978-80-214-5228-2

Chemistry and Life 2015 - Book of abstracts

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