Method Development for Assessing the Complete Process of Crumbling Cheese Using Hand Evaluation

摘要

Cheese sensory evaluation was conducted by trained panelists (n - 8) on 4 commercial cheese samples (feta, Monterey Jack, 2 brands of Queso Fresco) in duplicate. Fifteen descriptors, capturing the entire process of crumbling cheese, were tested. Degree of crumbliness was defined as the ease by which the sample breaks apart during manipulation by rolling the sample using replicated circular movements, with the thumb, forefinger, and middle finger, 5 tunes. Using principal component analysis, 4 components were extracted and moistness, crumbliness, color, cohesiveness, irregularity, and oiliness were the main descriptors differentiating the samples. Panelists' performances were not significantly different (P ≤ 0.05), and each subject used the method consistently for crumbliness.