A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders.

@article{Torri2016ASA,
  title={A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders.},
  author={L. Torri and M. Piochi and R. Marchiani and G. Zeppa and C. Dinnella and E. Monteleone},
  journal={Journal of dairy science},
  year={2016},
  volume={99 1},
  pages={
          194-204
        }
}
The present study aimed to present a sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders (GSP). The combined sensory evaluation approach, involving a descriptive and an affective test, respectively, was applied to evaluate the effect of the addition of grape skin powders from 2 grape varieties (Barbera and Chardonnay) at different levels [0.8, 1.6, and 2.4%; weight (wt) powder/wt curd] on the sensory properties and consumer acceptability of innovative soft… Expand
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