Sensory comparison of several cheese varieties manufactured from different milk sources

Journal of Sensory Studies

Volumn 20, Issue 1, 2005, Pages 62-74

  Barcenas P ^a   Perez Elortondo F J ^a   Albisu, M ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

LEXICON; LINEAR DISCRIMINANT ANALYSIS; MILK CHEESE; MILK SOURCES;

ADHESION; FLAVORS; FOOD PROCESSING; LINEAR SYSTEMS; PROBABILITY; SENSORY PERCEPTION; SOLUBILITY;

DAIRY PRODUCTS;

CAPRA HIRCUS;

EID: 18944377658     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2005.00004.x     Document Type: Article

References (22)

1. ALONSO, L., RAMOS, M., MARTÍN ALVÁREZ, P.J. and JUÁREZ, M. 1987. Application of stepwise discriminant analysis to parameters for characterizing frozen Cabrales cheeses. J. Dairy Sci. 70, 905-908.
2. BÁRCENAS, P., PÉREZ ELORTONDO, F.J. and ALBISU, M. 2000. Selection and screening of a descriptive panel for ewe's milk cheese sensory profiling. J. Sens. Stud. 15, 79-99.
3. BÁRCENAS, P., PÉREZ ELORTONDO, F.J. and ALBISU, M. 2004. Projective mapping in sensory analysis of ewe's milk cheeses: A study on consumers and trained panel performance. Food Res. Int. 37(7), 723-729.
4. BÁRCENAS, P., PÉREZ ELORTONDO, F.J., SALMERÓN, J. and ALBISU, M. 1999. Development of a preliminary sensory lexicon and standard references of ewe's milk cheeses aided by multivariate statistical procedures. J. Sens. Stud. 14(2), 161-179.
5. BÁRCENAS, P., PÉREZ ELORTONDO, F.J., SALMERÓN, J. and ALBISU, M. 2001a. Sensory profile of ewe's milk cheeses. Food Sci. Technol. Int. 7(4), 347-353.
6. BÁRCENAS, P., PÉREZ DE SAN ROMÁN, R., PÉREZ ELORTONDO, F.J. and ALBISU, M. 2001b. Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties. Food Qual. Prefer. 12, 269-279.
7. BERTOZZI, L.Y. and PANARI, G. 1993. Cheeses with Appellation d'Origine Controlée (AOC). Factors that affect quality. Int. Dairy J. 3, 297-312.
8. COSENTINO, S. and PALMAS, F. 1997. Hygienic conditions and microbial contamination in six ewe's milk-processing plants in Sardinia. Ital. J. Food Protect. 60, 283-287.
9. DEWETTINCK, K., DIERCKX, S., EICHWALDER, P. and HUYGHEBAERT, A. 1997. Comparison of SDS-PAGE profiles of four Belgian cheeses by multivariate statistics. Lait 77, 77-89.
10. GODWIN, D.R., WASHAM, C.J. and POWERS, J.J. 1977. A selection of blue cheese quality descriptors by sensory evaluation. J. Dairy Sci. 60(Suppl. 1), 42.
11. IZCO, J., IRIGOYEN, A., TORRE, P. and BARCINA, Y. 2000. Effect of added enzymes on the free aminoacids and sensory characteristics in Ossau-Iraty cheese. Food Control 77(3), 201-207.
12. KALANTZOPOULOS, G.C. 1993. Cheeses from ewes' and goats' milk. In Chemistry, Physics and Microbiology (F.P. Fox, ed.) pp. 507-553, Chapman & Hall, London.
13. LAVANCHY, P., MÈGE, J., PÉREZ ELORTONDO, F.J., BIVAR ROSEIRO, L., SCINTU, M.F., TORRE, P., BÁRCENAS, P. and LOYGORRI, S. 1999. A Guide to the Sensory Evaluation of the Texture of Hard and Semi-Hard Ewes' Milk Cheeses. Office for Official Publications of the European Communities, Luxembourg.
14. MILLÁN, R., SANJUÁN, E., SAAVEDRA, P. and CASTELO, M. 1996. Characterization of Canarian cheeses applying discriminant analysis to physico-chemical variables. Food Sci. Technol. Int. 2, 173-176.
15. MUIR, D.D. and HUNTER, E.A. 1991/2. Sensory evaluation of Cheddar cheese: order of tasting and carryover effects. Food Qual. Prefer. 3, 141-145.
16. NORUSIS, M. 1993. SPSS Professional Statistics™. SPSS Inc., Chicago, IL.
17. OJEDA, M., BARCENAS, P., PEREZ ELORTONDO, F.J., ALBISU, M. and GUILLEN, M.D. 2002. Chemical references in sensory analysis of smoke flavourings. Food Chem. 78, 433-442.
18. ORDOÑEZ, A.I., IBAÑEZ, F.C., TORRE, P., BARCINA, Y. and PÉREZ ELORTONDO, F.J. 1998. Application of multivariate analysis to sensory characterization of ewes' milk cheese. J. Sens. Stud. 13, 45-55.
19. PÉREZ ELORTONDO, F.J., ALBISU, M. and BARCINA, Y. 1999b. Physicochemical and microbiological parameters in semihard and hard ewe's milk cheeses: effect of the smoking process. Scienza e Tecnica Lattiero-Casearia 50, 89-102.
20. PÉREZ ELORTONDO, F.J., BÁRCENAS, P., CASAS, C., SALMERÓN, J. and ALBISU, M. 1999a. Development of standardized sensory methodologies: some applications to Protected Designation of Origin cheeses. Sci. Aliments 79(5), 543-558.
21. ROMANO, P., RICCIARDI, A., SALZANO, G. and SUZZI, G. 2001. Yeast from watr buffallo Mozzarella, a traditional cheese of Mediterranean area. Int. J. Food Microbiol. 69, 45-51.
22. VICENTE, M.S., IBANEZ, F.C., BARCINA, Y. and BARRON, L.J.R. 2001. Changes in free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type. Food Chem. 72(3), 309-317.