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National Repository of Grey Literature 1 records found  Search took 0.01 seconds. 
Sensory evaluation of selected types of mould-surface ripened cheese
 BLECHOVÁ, Radka
Sensory quality is one of the most important factors affecting food consumption. Mould-surface ripened cheeses are a favourite group of cheeses. Time of their ripening could affect the choice and also the consumption. A preference test (ranking) was carried out in a group of 54 consumers (students, 20 ? 24 years). Their aim was to order four samples of surface-ripened cheeses (Hermelín) from two producers with different time of ripening. Both women (20) and men (34) preferred the samples with short time of ripening in comparison to longer-ripened cheeses. However, the results were not statistically significant.
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