Table 5.
Summary of difference and consumer sensory studies on bovine cheese.
| Cheese and Age | Difference Analysis | Diet | Results | Reference |
|---|---|---|---|---|
| Raw Milk Nostrano di Primiero 60 days |
Temperature 16 °C 13 Trained assessors Triangle Test |
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 | No significant difference | [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 | No significant difference | |||
| Cheese and Age | Consumer Analysis | Diet | Results | Reference |
| Raw Milk St-Nectaire 8 weeks |
8 Trained assessors 3 Attributes |
Native mountain grassland hay + concentrate (cereal and soybean) | Highest appearance score (p < 0.01) Highest taste score (p < 0.01) |
[49] |
| Cocksfoot hay + concentrate (cereal and soybean) | No significant difference | |||
| Rye-grass rich hay + concentrate (cereal and soybean) | Highest texture score (p < 0.01) Highest taste score (p < 0.01) |
|||
| Pasteurized Cheddar 40 days |
Temperature 21 °C 73–83 Untrained assessors 4 Attributes |
Pasture | No significant difference | [51] |
| Pasture + grain mix (soybeans, corn, sugar beet pulp and molasses) | No significant difference | |||
| Alfalfa hay + corn silage + concentrate (corn, grain, cottonseed, soybean meal, sugar beet pulp, yeast mix, molasses and fat) | No significant difference | |||
| Raw Milk Caciocavallo 90 days |
100 Untrained assessors | Pasture (grasses, legumes and other species) | No significant difference | [101] |
| Grains (wheat, oats, barley) and hay (clover and meadow) | No significant difference | |||
| Raw Milk Montasio 60 and 180 days |
280 Untrained assessors | Mountain Pasture + concentrate (maize, barley, beet pulp, soybean and wheat) at 60 days ripening | Colour much too dark (p < 0.01) Colour too dark (p < 0.01) Holes too few (p < 0.05) Holes much too few (p < 0.01) |
[50] |
| Alfalfa hay, meadow hay + concentrate (maize, barley, beet pulp, soybean and wheat) at 60 days ripening | Colour about right (p < 0.01) Colour too light (p < 0.01) Holes too numerous (p < 0.01) Holes about right (p < 0.01) |
|||
| Mountain Pasture + concentrate (maize, barley, beet pulp, soybean and wheat) at 180 days ripening | Colour much too dark (p < 0.01) Colour too dark (p < 0.01) Holes too few (p < 0.01) Holes much too few (p < 0.01) |
|||
| Alfalfa hay, meadow hay + concentrate (maize, barley, beet pulp, soybean and wheat) at 180 days ripening | Colour about right (p < 0.05) Colour too light (p < 0.01) Holes too numerous (p < 0.01) Holes about right (p < 0.01) |
|||
| Pasteurized Milk Cheddar 180 and 270 days |
Temperature 21 °C 24 Untrained assessors 5 Attributes |
Pasture (rye-grass) at 180 days ripening | No significant difference | [52] |
| Pasture (ryegrass) + white clover at 180 days ripening | Highest liking of appearance (p = 0.002) Highest overall acceptability (p = 0.048) |
|||
| Concentrate (grass silage, maize silage, maize, beet pulp, soybean meal, salt, rapeseed meal and megalac) at 180 days ripening | Highest liking of texture (p = 0.027) Highest overall acceptability (p = 0.052) |
|||
| Pasture (rye-grass) at 270 days ripening | Lowest liking of appearance (p = 0.013) Lowest liking of texture (p = 0.018) |
|||
| Pasture (ryegrass) + white clover at 270 days ripening | No significant difference | |||
| Concentrate (grass silage, maize silage, maize, beet pulp, soybean meal, salt, rapeseed meal and megalac) at 270 days ripening | No significant difference |