Flavour and Acceptance of Estonian Cheeses
¹Tallinn University of Technology, Department of Food Processing, Ehitajate tee 5, 19086, Tallinn, Estonia
²Competence Center of Food and Fermentation Technologies, Akadeemia tee 15B, 12618, Tallinn, Estonia, email: email@example.com
³The Sensory Analysis Center, Kansas State University, Justin Hall, Manhattan, Kansas 66506-1407, email: firstname.lastname@example.org, email@example.com
The flavour and acceptance of locally manufactured cheeses in Estonia were studied. The 36 cheeses, varying in texture, manufacturing technology, fat content, and additives, were described by 32 flavour attributes. Estonian cheese was described as milky and buttery, with sweet aromatics, occasionally with biting and butyric acid aromatics. The cheeses are usually not highly aged, and thus do not have dominant astringent or bitter sensations found in cheeses from other countries. Based on a cluster analysis of the flavour of the cheeses, four were chosen for an acceptance study. One hundred and eleven consumers in Estonia tested the four cheeses. Cluster analysis of the consumers’ liking scores indicated two clusters of consumers, one cluster preferring the younger cheeses and the second cluster preferring more aged cheeses. The study provides information concerning cheese flavour and preferences in an area of Eastern Europe which has been lacking in previous literature.