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Sensory evaluation and acceptance of dairy products and analogues by milk fat substitution
DOUBRAVOVÁ, Kristýna
Sensory quality of milk products where milk fat was replaced with vegetable fat might have an influence on consumer preferences. The objective of the thesis was to evaluate sensory properties of milk products and products in case of which a part or the whole share of milk fat is replaced with the vegetable one and furthermore, to assess the preferences in case of the selected group of evaluators. For this reason, a sensory analysis of three product pairs was done (whipped cream spray, cheese, chocolate dessert), using a preferential test in which 30 evaluators participated, as well as a questionnaire survey dealing with frequency and preferences of these pro-ducts (n = 80 respondents). From the sensory evaluation, it resulted that the only plant analogue that had a better score in all of the evaluated sensory properties than the product, in case of which milk fat was not replaced, was whipped cream in spray. The questionnaire survey confirmed that the monitored group of respondents preferred the product where milk fat was not replaced with the vegetable one. The most consumed milk product was butter - respondents consumed it daily or 1-2× a week in 84% of cases. Out of the plant products, the older group of respondents preferred coconut drink/cream (24%) and the younger one preferred plant drinks (32%). The results of the thesis then might contribute to being informed better about how plant products are perceived by consumers.
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