Table 4.
Summary of descriptive sensory analysis studies bovine cheese.
| Cheese and Age | Analysis | Diet | Result | Reference |
|---|---|---|---|---|
| Raw milk Cantal-Type 6, 13 and 23 weeks |
12 Trained assessors 69 Attributes |
Pasture (minimal concentrate addition) and hay in winter | More elastic (p < 0.001) | [42] |
| Pasture (temporary meadows), with preserved forage and haylage in winter with concentrates | More salty taste (p < 0.05) More bitter taste (p < 0.05) More pungent taste (p < 0.05) More odour intensity (p < 0.001) More butter odour (p < 0.001) |
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| Raw milk Cantal 3 months |
10 Trained assessors 43 Attributes |
Mountain grassland hay + concentrate (soybean meal and barley) |
Curd Appreciation (p < 0.01) Curd Flavour (p < 0.01) Melting texture (p < 0.001) Mellow texture (p < 0.01) Butter colour (p < 0.05) Grass odour (p < 0.05) Citrus fruit aroma (p < 0.05) Persistent flavour (p < 0.05) |
[85] |
| Ryegrass silage (with formic acid) + concentrate (soybean meal and barley) | Alcohol aroma (p < 0.001) Chemical aroma (p < 0.05) |
|||
| Raw milk Cantal 5 months |
12 Trained assessors 38 Attributes |
Maize silage + low dose (0.1 μL/L) essential oil | Highest butter odour (p < 0.001) Highest fresh cream odour (p < 0.001) Highest cooked cheese odour (p < 0.001) Highest vanilla odour (p < 0.001) Lowest mint odour (p < 0.001) Highest lactic acid aroma (p < 0.001) Highest garlic aroma (p < 0.05) Highest stubble aroma (p < 0.01) Highest meat aroma (p < 0.001) Lowest thyme/oregano aroma (p < 0.001) Highest salt taste (p < 0.01) Lowest astringent taste (p < 0.001) Lowest persistent taste (p < 0.001) |
[86] |
| Maize silage + high dose (1.0 μL/L) essential oil | Highest odour intensity (p < 0.001) Lowest butter odour (p < 0.001) Lowest fresh cream odour (p < 0.001) Lowest acidified cream odour (p < 0.001) Lowest cooked cheese odour (p < 0.001) Lowest vanilla odour (p < 0.001) Lowest brioche odour (p < 0.001) Lowest meat odour (p < 0.01) Highest mint odour (p < 0.001) Highest aroma intensity (p < 0.001) Lowest butter aroma (p < 0.001) Lowest cooked cheese aroma (p < 0.001) Lowest lactic acid aroma (p < 0.001) Lowest garlic aroma (p < 0.05) Lowest grilled onion aroma (p < 0.001) Lowest stubble aroma (p < 0.01) Lowest meat aroma (p < 0.001) Lowest cheese mites’ aroma (p < 0.001) Highest mint/chlorophyll aroma (p < 0.001) Highest thyme/oregano aroma (p < 0.001) Lowest salt taste (p < 0.01) Highest astringent taste (p < 0.001) Highest persistent taste (p < 0.001) |
|||
| Maize silage control | Highest acidified cream odour (p < 0001) Highest cooked cheese odour (p < 0.001) Highest brioche odour (p < 0.001) Highest meat odour (p < 0.01) Lowest mint odour (p < 0.001) Highest aroma intensity (p < 0.001) Highest butter aroma (p < 0.001) Highest cooked cheese aroma (p < 0.001) Highest garlic aroma (p < 0.05) Highest grilled onion aroma (p < 0.001) Highest cheese mites’ aroma (p < 0.001) Lowest mint/chlorophyll aroma (p < 0.001) Lowest thyme/oregano aroma (p < 0.001) Lowest persistent taste (p < 0.001) |
|||
| Raw Milk St-Nectaire 8 weeks |
10 Trained assessors 15 attributes |
Silage (mountain grass including cocksfoot) + concentrate (soybean meal and barley) | Curd colour (more yellow) (p < 0.01) | [48] |
| Hay (mountain grass including cocksfoot) + concentrate (soybean meal and barley) | More openings (p < 0.01) | |||
| Raw Milk St-Nectaire 8 weeks |
10 Trained assessors 18 Attributes |
Cocksfoot hay + concentrate (cereal and soybean) | More opening regularity (p < 0.05) | [49] |
| Rye-grass rich hay + concentrate (cereal and soybean) | No Significant Differences | |||
| Native mountain grassland hay + concentrate (cereal and soybean) | No Significant Differences | |||
| Raw Milk St-Nectaire 7 weeks |
10 Trained assessors 33 Attributes |
Ryegrass silage (with formic acid) + concentrate (soybean meal and barley) | Gritty texture (p < 0.05) | [85] |
| Mountain grassland hay + concentrate (soybean meal and barley) | No Significant Differences | |||
| Raw Milk Abondance 5 months |
13 Trained assessors 58 Attributes |
South facing pasture + concentrate (rolled cereal mix) (15–21 June) | Less persistent taste (p < 0.05) More firm texture (p < 0.001) More grainy microstructure (p < 0.01) More smooth microstructure (p < 0.001) |
[71] |
| North facing pasture + concentrate (rolled cereal mix) (22–29 June) | Less firm (p < 0.001) More adhesive texture (p < 0.05) Thinner microstructure (p < 0.01) Less grainy microstructure (p < 0.01) Higher salty taste (p < 0.001) More bitter taste (p < 0.01) More persistent taste (p < 0.05) |
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| South facing pasture + concentrate (rolled cereal mix) (30 June–6 July) | More firm texture (p < 0.001) More grainy microstructure (p < 0.01) Less persistent taste (p < 0.05) |
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| Raw Milk Abondance 24 weeks |
14 Trained assessors 9 Attributes |
Mountain pasture | Higher fruity aroma (p < 0.05) Higher hazelnut aroma (p < 0.01) Higher boiled milk odour (p < 0.01) Higher fresh cream odour (p < 0.05) Higher bread crust aroma (p < 0.05) Higher animal aroma (p < 0.001) |
[54] |
| Hay | Higher fruity aroma (p < 0.05) Higher pungent taste (p < 0.01) |
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| Valley pastures | Higher bread crust aroma (p < 0.05) Higher pungent taste (p < 0.001) Higher propionic acid aroma (p < 0.05) |
|||
| Pasteurized Milk Cheddar 40 days |
Temperature 21 °C 7 Trained assessors 16 Attributes |
Alfalfa hay + corn silage + concentrate (corn, grain, cottonseed, soybean meal, sugar beet pulp, yeast mix, molasses and fat) | No Significant Differences | [51] |
| Pasture | No Significant Differences | |||
| Pasture + grain mix (soybeans, corn, sugar beet pulp and molasses) | No Significant Differences | |||
| Pasteurized Milk Cheddar 180 and 270 days |
Temperature 21 °C 25 Untrained assessors 20 Attributes |
Pasture (rye-grass) at 180 days ripening | Highest colour (p < 0.002) Lowest sweet taste (p < 0.002) |
[52] |
| Pasture + white clover at 180 days ripening | Lowest crumbly texture (p < 0.026) | |||
| Concentrate (grass silage, maize silage, maize, beet pulp, soybean meal, salt, rapeseed meal and megalac) at 180 days ripening | Lowest colour (p < 0.001) Highest fruity estery flavour (p < 0.05) |
|||
| Pasture (rye-grass) at 270 days ripening | Highest colour (p < 0.001) Highest salty taste (p < 0.001) |
|||
| Pasture (rye-grass) + white clover at 270 days ripening | Lowest sweet taste (p < 0.013) Highest colour (p < 0.001) |
|||
| Concentrate (grass silage, maize silage, maize, beet pulp, soybean meal, salt, rapeseed meal and megalac) at 270 days ripening | Lowest colour (p < 0.001) Highest sour taste (p < 0.007) |
|||
| Raw Milk Montasio 60 days |
Temperature 21 °C 10 Trained assessors 26 Attributes |
Nutrient rich pasture (poaceae, cyperaceae, ranunculaceae and fabaceae) | Higher colour intensity (p < 0.04) Higher granule texture (p < 0.03) |
[70] |
| Nutrient poor pasture (poaceae, cyperaceae, asteraceae fabaceae and rosaceae) | Higher cow odour (p < 0.04) Higher cow flavour (p < 0.01) Higher adhesive texture (p < 0.03) Higher creaminess texture (p < 0.03) |
|||
| Nutrient rich and poor pasture + 3 kg/head of concentrate (maize, barley, beet pulp, soy, wheat) | No Significant Difference | |||
| Nutrient rich and poor pasture + 1.5 kg of concentrate (maize, barley, beet pulp, soy, wheat) | No Significant Difference | |||
| Raw Milk Montasio 12 months |
Temperature 21 °C 12 Trained assessors 28 Attributes |
Nutrient rich pasture (poaceae, cyperaceae, ranunculaceae and fabaceae) | Higher colour intensity (p < 0.01) Greater sour odour (p < 0.05) More humid appearance (p < 0.01) Greater pungent odour (p < 0.01) Greater bitterness (p < 0.05) More granular texture (p < 0.01) |
[80] |
| Nutrient poor pasture (poaceae, cyperaceae, asteraceae fabaceae and rosaceae) | Greater eye distribution (p < 0.05) More rough appearance (p < 0.01) Greater cow odour (p < 0.05) |
|||
| Nutrient rich and poor pasture + 3 kg/head of concentrate (maize, barley, beet pulp, soy, wheat) | No Significant Differences | |||
| Nutrient rich and poor pasture + 1.5 kg of concentrate (maize, barley, beet pulp, soy, wheat) | No Significant Difference | |||
| Raw Milk Ragusano 4 months |
Temperature 21 °C 11 Trained assessors 26 Attributes |
Native pasture + concentrate (rye-grass hay, corn meal, corn silage, cereal grains, oil seeds, sugar by-products, minerals, etossichin) | More yellow colour (p < 0.05) More floral odour (p < 0.05) More green/herbaceous (p < 0.05) |
[99] |
| Concentrate (rye-grass hay, corn meal, corn silage, cereal grains, oil seeds, sugar by-products, minerals, etossichin) | More oily consistency (p < 0.05) More fracture consistency (p < 0.05) |
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| Raw Milk Nostrano di Primiero 60 days |
Temperature 16 °C 8 Trained assessors 35 Attributes |
Pasture + low level of concentrates (maize, sugar beet pulp, wheat bran, brewer’s yeast, dried alfalfa, barley, soybean flakes, sunflower meal, minerals and vitamins) 1.6 kg dry matter/day | More irregularity shaped eyes (p < 0.05) More adhesiveness (p < 0.05) |
[88] |
| Pasture + high level of concentrates (maize, sugar beet pulp, wheat bran, brewer’s yeast, dried alfalfa, barley, soybean flakes, sunflower meal, minerals and vitamins) 4.8 kg dry matter/day | Greater bitterness (p < 0.05) Greater solubility (p < 0.05) Greater firmness (p < 0.05) Greater granules (p < 0.05) More adhesive (p < 0.05) |
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| Raw Milk Caciocavallo Palermitano 1 month |
Temperature 20 °C 12 Trained assessors 14 Attributes |
Pasture + hay supplements (Cinisara cow breed) | More smooth texture (p < 0.001) More sweet taste (p < 0.01) More acid taste (p < 0.001) |
[100] |
| Hay + concentrate + little pasture (Brown cow breed) | More bitterness taste (p < 0.001) More salty taste (p < 0.05) |
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| Raw Milk Caciocavallo 90 days |
12 Trained assessors 17 Attributes |
Pasture (grasses, legumes and other species) | Highest yellow appearance (p < 0.0001) Highest spicy taste (p < 0.002) Highest seasoned taste (p < 0.003) Highest friability texture (p < 0.0001) Highest grainy texture (p < 0.0002) |
[101] |
| Grains (wheat, oats, barley) and hay (clover and meadow) |
Highest uniform appearance (p < 0.0001) Highest butter odour/flavour (p < 0.05) Highest smoked odour/flavour (p < 0.002) Highest bitter taste (p < 0.003) |