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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Łukasz K., Kaczyński | - |
| dc.contributor.author | Dorota, Cais-Sokolińska | - |
| dc.contributor.author | Paulina, Bielska | - |
| dc.date.accessioned | 2023-04-20T04:56:02Z | - |
| dc.date.available | 2023-04-20T04:56:02Z | - |
| dc.date.issued | 2023 | - |
| dc.identifier.uri | https://link.springer.com/article/10.1007/s00217-023-04211-2 | - |
| dc.identifier.uri | https://dlib.phenikaa-uni.edu.vn/handle/PNK/8136 | - |
| dc.description | CC BY | vi |
| dc.description.abstract | In this study, the sensory and mechanical aspects of the texture of goat’s milk salad cheese were correlated with the emotional profiles of consumers. Using descriptive sensory analysis and instrumental assessment, the texture profile of goat’s milk salad cheese was compared to cow’s milk salad cheese and Feta cheese. Texture measurements confirmed that goat’s cheese compared to cow’s cheese had more softness and less hardness, and Feta cheese had the highest whiteness index compared to the other cheeses. Goat’s milk salad cheese was much less acceptable to consumers compared to cow’s milk cheese and Feta cheese. Consumers also indicated that the hardness of goat’s cheese was lower than that of cow’s cheese and Feta cheese. | vi |
| dc.language.iso | en | vi |
| dc.publisher | Springer | vi |
| dc.subject | influence of the texture | vi |
| dc.subject | color of goat’s salad cheese | vi |
| dc.title | The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese | vi |
| dc.type | Book | vi |
| Appears in Collections | ||
| OER - Khoa học Tự nhiên | ||
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