The Journal "Agriculture and Forestry"
Časopis "Poljoprivreda i šumarstvo"
- Since 1955 -
Volume 69, Issue 4 (15.12.2023)
| Volume : | 69 |
| Issue : | 4 (15.12.2023) |
| Authors : | Olga JOKANOVIĆ, Dušica RADONJIĆ, Božidarka MARKOVIĆ, Slavko MIRECKI, Miljan VELJIĆ |
| Title : | SENSORY CHARACTERISTICS OF KUČKI CHEESE |
| Abstract : | The physical, chemical, microbiological and sensory analysis of the food products is used for the quality evaluation. But in parallel, sensory properties of food are equally important. Sensory analysis is usually used as a tool to improve the sensory quality of products and to achieve their standard quality. The paper presents the results of sensory analysis of the three types of cheese: cheese made of cow’s milk; ewe’s milk; and mixed milk (cow’s+ewe’s). The following characteristics: taste, odour, consistency and color, outer appearance, and cut were evaluated. The sensory analysis was performed using the scoring system and the sensory evaluation of cheese quality. The cheeses were graded from 1 to 5 points. The grades were multiplied by appropriate factors to obtain scores for each cheese parameter. The maximum number of points is 20. There are five categories of quality and quality ranges from "unacceptable" to "excellent". The results of sensory analysis showed that all three types of cheese had good quality. The best-rated type of cheeses is ewe's milk cheese, got 18.45 points, out of a maximum of 20, which classified it as cheese with excellent quality category, especially when the tastes and cross-sectional appearance are in consideration. The cheese made from mixed milk obtained 17.63 points, that classified, also, it into the group of excellent quality category cheese while the cow's cheese had 17.08 points, classified as good quality category cheeses. |
| For citation : | Jokanović, O., Radonjić, D., Marković, B., Mirecki, S., Veljić, M. (2023): Sensory characteristics of Kučki cheese. Agriculture and Forestry, 69 (4): 245-252. doi:10.17707/AgricultForest.69.4.16 |
| Keywords : | sensory characteristics, cheese, ewe’s and cow’s milk |
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