Title Fermentinių sūrių juslinių savybių įvertinimas /
Translation of Title Sensory characteristics of three different types of cheese.
Another Title Оценка сенсорных характеристик сычужных сыров.
Authors Mieželienė, Aldona ; Alenčikienė, Gitana
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Is Part of Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas.. Kaunas : KTU Maisto institutas. 2006, T. 40, nr. 2, p. 28-35.. ISSN 1392-0227
Keywords [eng] Cheese ; Sensory descriptive analysis ; Descriptors ; Sensory profiles
Abstract [eng] The aim of this work was to develop a list of descriptors and create sensory profiles for cheese of three groups. Cheeses obtained from Lithuanian market were tested. A highly trained descriptive sensory panel (8 persons) participated in the testing. A lexicon for describing sensory attributes of cheeses of each group was developed. The Emmental type cheeses evaluated in this study were manufactured in Lithuania, Poland and Finland. 24 descriptors were developed for description of sensory attributes of this type cheeses. Significant difference of Lithuanian cheese was determined in relation to overall odour intensity and texture perceived in the mouth. Significant differences with regard to many odour and texture related attributes were determined in the Finnish Emmental cheese compared to other varieties of this group. 29 descriptors were developed for the evaluation of Gouda type cheeses. Cheese varieties (“Germantas”, “Gilija” and “Rokiškis”) manufactured in different Lithuanian enterprises were evaluated. Significant differences among cheese were determined in evaluation intensity attributes of colour, appearance and texture Italian Parmigiano Reggiano and two Lithuanian extra hard cheeses “Džiugas” and “Gojus” were evaluated in hard cheese group. 35 descriptors were developed for that group cheeses. Significant differences were determined in evaluation intensity of overall odour, milk fat, dried fruits, and savoury odour, colour and appearance of sectional view. In the taste attributes significant differences were determined in evaluation intensity body of taste, bitter, astringent, dried fruits taste.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2006