Sensory Analysis Cheeses
Sensory Analysis Study in Cheeses at IGH Flavours & Technology
25 panelists were given to try fresh and pressed paste cheeses with common salt and with NutraSal® 50% less sodium.
In order to prove the sensory quality of Nutrasal® 50% Less Sodium in the application of cheeses, two tests were carried out with the following types of cheese: Fresh cheese made from pasteurized cow’s milk and Pressed paste cheese (75% cow´s milk + 25% sheep´s milk).
We tested Global Acceptability and Flavor
The sensory analysis carried out on the cheeses containing Nutrasal® 50% Less Sodium or common salt (NaCl) was of 2 types: affective (consumer-oriented) and descriptive (product-oriented).
Analysis of Variance, at 5% level
The data obtained were subjected to analysis of variance with a significance level of 5%, through T-test.
The Panelists
The panellists were regular consumers of cheeses above 18 years.
Sensory Analysis Results
As shown in the graphic, the sensory profile of NutraSal® 50% Less Sodium is very similar to that of common salt.
In the overall taste acceptability analysis, for both Fresh and Pressed Cured cheeses, there were no significant differences between cheeses A (NaCl) and cheeses B (Nutrasal® 50% less sodium). Regarding the flavors, the panelists find a minor difference among the salty flavour for the Fresh Cheese but not for the Pressed Cured ones.
Considering the good results achieved, the study concluded that Nutrasal® 50% less sodium is a good salt substitute that does not affect the fermentation or formation of the cheese, obtaining even creamier cheeses
