Role of Flavor in Acceptability of Queso Fresco Cheese by Traditional and Non-traditional Consumers
Research by: Stephanie Clark, Heidi Warner, and Lloyd Luedecke
Abstract
Four replicate batches of high and low salt queso fresco cheeses were made to compare consumer preferences. Seven trained panelists judged specific attributes of the eight cheeses. Three hundred ninety five untrained consumers at three Washington state locations noted how much they liked or disliked the same cheeses. Thirty three percent of the surveyed population was Hispanic and 45% were familiar with queso fresco. All cheeses, except the one containing the highest percent salt and the highest pH, were liked slightly to moderately. Traditional consumers (either Hispanic or familiar with queso fresco) preferred high-salt/high pH cheeses to a greater extent than non-traditional consumers. Non-traditional consumers preferred low salt/low pH cheeses. The same preference trends were noted for all ages and at all three geographical locations. Queso fresco with 1.4-2.4% salt and a pH between 5.4-6.1 was most acceptable to the widest range of consumers.
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