Preliminary communication

Senzory evaluation of cheese quality by scoring system

Milana Ritz ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Vera Vojnović
Nada Vahčić

Abstract

Numerous methods are used, for quality evaluation of food products, sen-soric evaluation being one of more significant. Practical realization of sensoric evaluation of soft (type Camembert) and semi-hard (trapist) cheese samples is presented using scoring system (20-poin-ts scale) and ponderable factors. Property sheets were made for each group of cheese samples. Scored quality parameters were evaluated in two successive session by a panel of 5 experts. Results are statistically interpreted, precision and ability of the assessors established and samples classified in quality categories according to achieved scores.

Keywords

cheese; sensoric evaluation

Hrčak ID:

95848

URI

https://hrcak.srce.hr/95848

Publication date:

3.5.1991.

Article data in other languages: croatian

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