Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology (Nov 2013)

Study Regarding the Importance of Sensory Assessment Applied to Traditional Romanian Cheeses

  • Ionut Neagu,
  • Constantin Savu,
  • Ovidiu Savu,
  • Catalina Nicoleta Boiteanu

DOI
https://doi.org/10.15835/buasvmcn-fst:9387
Journal volume & issue
Vol. 70, no. 2
pp. 84 – 92

Abstract

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The sensory analysis by point scale method had the total average result scores, as follows: “urda” cheese type 15.60 points, bellows cheese-type 17.33 points, “telemea” cheese 18.87 points and for “cas” smoked cheese -type 18.51 points. Both pair method and triangular method confirmed that the sample 1 gained the unanimity preferences of cheese tasters participating in the evaluation.

Keywords