Consumer-based sensory characterization and preference of raw and pasteurized milk cheeses

• Autor(a) principal: Terra, Cristiana Baruel
• Data de Publicação: 2023
• Outros Autores: Sant'Anna, Voltaire, Padilha, Rosiele Lappe, Leães, Fernanda Leal
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/922
• topic: unpasteurized; artisanal cheese; colonial cheese; sensory attributes; CATA methodology.; não pasteurizado; queijo artesanal; queijo colonial; atributos sensoriais; metodologia CATA.

Unpasteurized cheese commercialization remains a big discussion nowadays due to safety concerns, although consumers prefer them over industrialized ones. Extrinsic attributes of raw milk cheeses such as proximity to producers, being artisanal and traditional are important for purchasing, but the taste remains the most important intrinsic parameter and is crucial for commercialization. The main objective of this scientific article is to evaluate consumers' preference for pasteurized milk cheeses (PMC) or raw milk cheeses (RMC) and to evaluate the differences between sensory attributes using the consumer-based methodology CATA (check-all-that-apply). One hundred individuals participated, and results showed that the cheesy and milk aromas, the taste of salty, the texture soft and the texture of smooth and moist did not differ whether the milk was heat treated or not. RMC presented higher intensity of acid odor and taste, higher bitter taste, visually with higher yellow intensity and a colonial appearance, and with a texture more crumbly and drier. PMC were sweeter, buttery, and with more whitish color than those made of unpasteurized milk. Brazilian consumers preferred the PMC, and aroma, moist, and sweet taste are critical attributes for cheese preference.