Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk
Table 2
Effect of dairy and sampling season on the sensory scores of Chihuahua cheese flavour.
Terms
Cooked
Whey
Diacetyl
Fruity
Free fatty acid
Sulphur
Nutty
Bitter
Salty
Sweet
Sour
Umami
Creamy
Dairy
Summer
A
1.5
5.2
2.8
1.4
3.0
1.2
1.1
6.1
3.5
1.5
3.8
3.1
3.4
B
3.3
3.9
1.4
0.9
0.8
0.8
0.5
4.2
1.4
0.6
3.8
1.6
2.8
C
3.1
3.7
2.3
0.6
1.8
1.1
0.4
4.3
1.5
0.6
2.9
2.2
3.5
D
2.7
3.3
2.4
0.6
1.5
0.9
1.3
2.5
2.9
0.8
2.0
2.1
2.0
E
1.9
2.4
2.1
0.4
1.1
1.1
0.6
2.1
2.8
0.9
2.4
2.6
1.1
Autumn
A
2.1
3.3
1.4
1.1
0.8
0.2
0.8
2.9
1.9
0.3
2.0
2.3
1.4
B
2.5
2.8
1.6
1.3
1.1
0.7
0.4
3.8
1.2
0.4
2.1
1.6
2.5
C
2.4
2.6
2.3
1.5
1.0
0.4
0.3
2.4
1.9
1.0
1.9
2.1
5.1
D
2.1
2.9
1.6
2.0
0.9
0.3
0.3
2.5
3.4
1.2
2.3
2.1
3.1
E
1.5
3.0
1.5
1.1
1.0
1.2
0.5
2.2
2.1
0.8
2.0
2.5
1.5
F ratio from ANOVA
Dairy
4.25
4.81
1.04
1.05
1.60
0.77
1.86
875
6.08
0.97
1.36
1.79
13.02
Season
2.68
11.69
4.50
12.64
5.84
5.01
4.98
13.08
1.60
0.65
9.31
0.47
0.46
DairySeason
1.25
3.37
1.28
2.72
2.60
0.83
1.27
4.57
2.09
2.71
1.60
0.33
5.61
Values with the same letters in a column indicate that samples do not differ significantly at a significance level of 5%. F values identified with an asterisk show statistical differences at P<0.05, while those identified with two asterisks show differences at P<0.01.
