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Do consumers from Međimurje region recognize their autochthonous Turoš cheese?

Kristijan Valkaj
Marija Cerjak
Samir Kalit   ORCID icon orcid.org/0000-0003-1460-2072 ; Department of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
Ante Rako
William L. Wendorff

Puni tekst: engleski, pdf (284 KB) str. 211-219 preuzimanja: 430* citiraj
APA 6th Edition
Valkaj, K., Cerjak, M., Kalit, S., Rako, A. i L. Wendorff, W. (2013). Do consumers from Međimurje region recognize their autochthonous Turoš cheese?. Mljekarstvo, 63 (4), 211-219. Preuzeto s https://hrcak.srce.hr/111099
MLA 8th Edition
Valkaj, Kristijan, et al. "Do consumers from Međimurje region recognize their autochthonous Turoš cheese?." Mljekarstvo, vol. 63, br. 4, 2013, str. 211-219. https://hrcak.srce.hr/111099. Citirano 19.01.2020.
Chicago 17th Edition
Valkaj, Kristijan, Marija Cerjak, Samir Kalit, Ante Rako i William L. Wendorff. "Do consumers from Međimurje region recognize their autochthonous Turoš cheese?." Mljekarstvo 63, br. 4 (2013): 211-219. https://hrcak.srce.hr/111099
Harvard
Valkaj, K., et al. (2013). 'Do consumers from Međimurje region recognize their autochthonous Turoš cheese?', Mljekarstvo, 63(4), str. 211-219. Preuzeto s: https://hrcak.srce.hr/111099 (Datum pristupa: 19.01.2020.)
Vancouver
Valkaj K, Cerjak M, Kalit S, Rako A, L. Wendorff W. Do consumers from Međimurje region recognize their autochthonous Turoš cheese?. Mljekarstvo [Internet]. 2013 [pristupljeno 19.01.2020.];63(4):211-219. Dostupno na: https://hrcak.srce.hr/111099
IEEE
K. Valkaj, M. Cerjak, S. Kalit, A. Rako i W. L. Wendorff, "Do consumers from Međimurje region recognize their autochthonous Turoš cheese?", Mljekarstvo, vol.63, br. 4, str. 211-219, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/111099. [Citirano: 19.01.2020.]

Sažetak
The aim of this study was to determine whether consumers from the Međimurje region recognise and distinguish the autochthonous cheese called Turoš from similar cheeses like Prgica and Kvargl originating from regions neighbouring to Međimurje. Chemical, textural and microbiological properties of all three cheeses were given. Preference tests with 200 consumers using a face-to-face survey and a two-step procedure were performed. The blind taste test showed that 97 % of the respondents recognised differences between the tasted samples, and almost half of them preferred the Turoš cheese. Similarly, the informed test showed that a significantly higher number of the respondents preferred the Turoš cheese in comparison to Kvargl and Prgica. Statistical analyses showed no significant differences between respondents’ preferences in the blind and the informed tests.

Ključne riječi
Turoš cheese; Kvargl cheese; Prgica cheese; consumer blind taste test; informed taste test

Hrčak ID: 111099

URI
https://hrcak.srce.hr/111099

[hrvatski]

Posjeta: 1.014 *