COMPARING SENSORY QUALITY OF FULL AND REDUCED FAT COMMERCIAL CHEESES
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):71–75
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ABSTRACT:
The aim of the study was to compare the sensory quality of commercial semi-hard type cheese and its reduced fat version. In quantitative descriptive analysis (QDA) a trained panel rated the cheeses for colour, odour, taste and texture. In the affective tests the panelists evaluated the samples for overall quality. The results proved that both fat content and years of production had significant effects on the sensory quality of the cheeses. The reduced-fat cheeses from 2004 and 2006 years obtained the lowest scores – 3.8 and 3.7 units respectively, whereas the other products (full-fat 2004, 2005, 2006 and reduced-fat 2005) obtained 6.5; 5.9; 8.6 and 6.2 units respectively. The QDA demonstrated significant differences (p<0.05) between the cheeses for the following attributes: yellow colour, salty taste, bitter taste aftertaste, hardness, chewiness, rubbery, dryness, and grainy caused the type cheese. The principal component analysis (PCA) indicated that the first (PC1) and the second (PC2) component together explained 75.85% of the variation of sensory quality of the samples.