Impact of fermented whey addition on resulting sensory characteristics and consumer preference of ripened cheeses

  • Saris Ulises Ramos-Gabriel Universidad del Mar Campus, Campus Puerto Escondido, Oaxaca 71980, México
  • José Andrés Herrera- Corredor Colegio de Postgraduados Campus Córdoba, Km. 348 Carretera Federal Córdoba-Veracruz, 94500, Córdoba, Veracruz, México
  • José Guadalupe Gamboa- Alvarado Universidad del Mar Campus, Campus Puerto Escondido, Oaxaca 71980, México
  • Emmanuel de Jesús Ramírez- Rivera Colegio de Postgraduados Campus Córdoba, Km. 348 Carretera Federal Córdoba-Veracruz, 94500, Córdoba, Veracruz, México

Abstract

The objective of this research was to evaluate the impact of fermented whey on the sensory characteristics of ripened cheeses and consumer preference. Ripened cheeses from 24, 25, 26, 27 and 28 months were characterized. The sensory techniques used were: Quantitative Descriptive Analysis®, Temporal Dominance of Sensations and External Preference Mapping. The results showed that the ripened cheeses of 24 to 27 months they were characterized by white color, acidified milk smell, fat aroma and acidified cream smell. The cheese of 28 months of ripened was perceived as fermented milk smell, cow smell and fat smell. The dominant attributes were fat aroma, bitter aftertaste, acid aftertaste and salty. Consumers preferred cheeses from 26 and 27 months of ripening. These results demonstrate the potential use of fermented whey as an alternative to produce ripened cheeses with sensory characteristics and their relation to consumer preference.

Keywords: External Preference Mapping; Quantitative Descriptive Analysis; Temporal Dominance of Sensations
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