Aceptability and sensory preference of cheese curds elaborated with female buffalo, goat and cow milk

Abstract

The objective of this work was to evaluate the sensory quality of commercial cheese curds obtained from female buffalo milk (BCC), goat milk (GCC) and cow milk (CCC) through Acceptability, Preference and Purchase Intention Tests. The attributes evaluated were: color, smell, texture, flavour and overall acceptance. The results indicated good acceptance, with the best scores for CCC. No differences (p>0.05) in the sensory attributes between BCC and CCC were observed. BCC and GCC presented differences (p<0.05) between each other in attributes smell and flavour. CCC was the most preferred, also obtaining the highest purchase intention percentage and differed (p<0.05) from GCC in the overall evaluation and in the preference order. All cheeses presented high Acceptability Index in all attributes evaluated, except for smell and flavour in GCC.