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Abstract
The objective of this study is to analyze the sensory properties of five Vietnamese handicraftsman products and three imported cheeses (Edam Bola de Oro Français, Even Edam and Even Gouda Holland) type semi hard. A descriptive test was carried out with a panel of 11 trained subjects (5 females and 6 males, age ranging from 20 to 22 years). Results of univariate and multivariate data analysis showed the significant difference among the cheese samples. The Vietnamese cheeses appealed to have strong milk odor when Edam and Gouda type cheeses had a stronger the typical cheese flavors such as lactic, rancid odor, fullness sensation, and cheese flavor. Finally, it's found that most of Vietnamese cheeses appealed closer to the Gouda cheese than the others.
Issue: Vol 8 No 6 (2005)
Page No.: 11-17
Published: Jun 30, 2005
Section: Article
DOI: https://doi.org/10.32508/stdj.v8i6.3000
Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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