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Antinone, M.J., H.T. Lawless, R.A. Ledford, M. Johnston. 1994.
Diacetyl as a flavor component in full fat cottage cheese. Journal of
Food Science 59:1. | to Top |
Purpose: This experiment investigated consumers ability to detect diacetyl levels commonly found in cottage cheese and to determine an optimum level.
Sensory Evaluation: Panelists evaluated cottage cheese samples in triangle tests, 3-alternative forced choice, and 2-alternative forced choice tests. Consumer acceptance was conducted using a 9 point hedonic scale.
Updated: Thursday, September 6, 2007.
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