Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese
Dorota Cais‐Sokolińska, Łukasz K. Kaczyński, Paulina Bierzuńska, Ewa Skotarczak, A. Dobek
Abstract
The aim of this study was not only to accurately characterise this cheese, but to check a consumer behaviour model using logistic regression models. Fried ripened curd cheese has a very specific sensory profile and colour, a uniform, plastic consistency and strong adhesive properties. Descriptive sensory analysis showed that the cheese is mostly characterised by old milk odour, stickiness, surface film and firmness. The aroma of this cheese is not accepted by young consumers. In this group, the level of education and employment affected the decision to eat the cheese. Only the oldest consumers consume the cheese because of its composition.
Topics & Concepts
Food scienceAromaContext (archaeology)MathematicsConsistency (knowledge bases)Texture (cosmology)Sensory systemChemistryPsychologyComputer scienceBiologyArtificial intelligenceGeometryImage (mathematics)PaleontologyCognitive psychologySensory Analysis and Statistical MethodsMeat and Animal Product QualityProbiotics and Fermented Foods