Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay.

ABSTRACT: This study aimed to investigate consumer sensory profiles and liking of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed with different forage sources, i.e., dry hay and fresh forage. Two cheese samples were tested by 119 Italian subjects, following a protocol that included a Check-All-That-Apply method to assess the sensory profile, a Just-About-Right scale to evaluate the adequacy of attributes, and questions on liking (9-point hedonic scale). A questionnaire related to personal information and consumption habits was also submitted. The color of the two samples, based on image analysis, was different: the sample produced with milk from the dairy cows fed fresh forage had a higher intensity of yellow than the other; they were also described differently (<

SUBMITTER: Tura M 

PROVIDER: S-EPMC10815482 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature