Original scientific paper

Sensory properties and acceptability of Cottage cheese

Ljubica Tratnik ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Goran Mioković
Mara Banović

Abstract

Cottage cheese is soft fresh cheese having characteristically shaped individual granules of approximately 3-12 mm. Cheese may be used such as dietetic food, owning to its minimum milk fat quantity, and having plenty of proteins, or such Creamed Cottage cheese, covered with some creaming mixtures (added salt, fruit, vegetables or something similar). Since Cottage cheese was not as yet produced in Croatia, the purpose of this paper is to investigate consumer's acceptability as it is unknown to many of our consumers. Cottage cheese samples were produced from skim milk and ultrafiltered skim milk (with 5 and 7% proteins) and then shaped as granules of better characteristics, according of sensory properties evaluation, used for preparation of Creamed Cottage cheese. Investigation is relative to the acceptability of Cottage cheese having salty granules and also to acceptability of Cottage cheese samples mixed with sour cream and different ingredients - Creamed Cottage cheese. Consumer's panel of 40 members (from 20 to 60 years old) evaluated Cottage cheese samples using a nine-point Hedonic scale, probably the most useful sensory method.

Keywords

Cottage cheese; Creamed Cottage Cheese; sensory properties; acceptability; hedonic scale

Hrčak ID:

95054

URI

https://hrcak.srce.hr/95054

Publication date:

20.11.1995.

Article data in other languages: croatian

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