Sensory descriptive analysis and consumer acceptability of selected Swiss goat and sheep cheeses

@inproceedings{Ryffel2008SensoryDA,
  title={Sensory descriptive analysis and consumer acceptability of selected Swiss goat and sheep cheeses},
  author={Sebi Ryffel and Patrizia Piccinali and Ulrich B{\"u}tikofer},
  year={2008}
}
Production and processing of goat and sheep milk is a booming sector in the Swiss milk economy. To increase understanding of the acceptance of goat and sheep cheese by Swiss consumers, the Agroscope Liebefeld-Posieux Research Station ALP conducted a sensory profile analysis and a consumer test in a national cheese market. For the investigation, two typical samples of each type of cheese were selected, one with a more intense and one with a less intense animalic aroma. These samples were… CONTINUE READING