Consumer Preferences for Flavor in Creamed Cottage Cheese

Open Access
Publisher Website
Google Scholar
Abstract
A triangular test and a paired comparison test were used to determine the difference threshold and preference for diacetyl in creamed Cottage cheese samples by a consumer panel. Creamed Cottage cheese of 4% fat and 80% moisture was used in the test. Levels of diacetyl compared were 0.2 vs 1.4. 0.2vs 2.2, 0.2vs3.5, and 0.2 vs 5.0 ppm. The consumer panel could detect differences between samples when diacetyl content of the samples differed by 1.4 ppm of more. The creamed Cottage cheese containing the higher level of diacetyl was preferred. Sex, age and like or dislike of creamed Cottage cheese did not affect the ability to detect differences between diacetyl levels. Both sexes and all age groups preferred the high diacetyl creamed Cottage cheese. Those who disliked the product showed a greater preference for the samples with low levels of diacetyl.

This publication has 5 references indexed in Scilit: