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The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese

cris.lastimport.wos2025-10-23T06:55:03Z
cris.virtual.author-orcid0000-0002-3056-0530
cris.virtual.author-orcid0000-0003-1174-1915
cris.virtual.author-orcid0000-0001-8257-2931
cris.virtual.author-orcid0000-0001-9640-7750
cris.virtual.author-orcid0000-0001-5749-7300
cris.virtual.author-orcid0000-0001-8902-5228
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cris.virtualsource.author-orcid06d10121-b0e6-4f91-9088-e47a18081d26
cris.virtualsource.author-orcid86cf2372-a835-4dbf-b1cb-6200ecf27dd5
cris.virtualsource.author-orcid3ddc3392-2d85-411b-aed4-544dadf1b779
cris.virtualsource.author-orcid286e0dae-2352-4c03-9c55-921be216d41d
cris.virtualsource.author-orcidea93034e-d253-4afa-836a-942fe490327b
cris.virtualsource.author-orcid02c2ea46-2953-4904-bb16-4f251b5d61ee
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enIn this study, the sensory and mechanical aspects of the texture of goat’s milk salad cheese were correlated with the emotional profiles of consumers. Using descriptive sensory analysis and instrumental assessment, the texture profile of goat’s milk salad cheese was compared to cow’s milk salad cheese and Feta cheese. Texture measurements confirmed that goat’s cheese compared to cow’s cheese had more softness and less hardness, and Feta cheese had the highest whiteness index compared to the other cheeses. Goat’s milk salad cheese was much less acceptable to consumers compared to cow’s milk cheese and Feta cheese. Consumers also indicated that the hardness of goat’s cheese was lower than that of cow’s cheese and Feta cheese. A reduction in “stickiness” in comparison with cow’s cheese was also reported; however, it was much higher than that for Feta cheese. The “fracturability” and “graininess” of goat’s cheese was similar to cow’s cheese. Emotional profile analysis showed that goat’s cheese evokes mainly negative emotions. Consumers indicated only one positive emotion in the case of this cheese, which was “healthy”. The most frequently mentioned emotions after the consumption of goat’s cheese were “upset”, “disgusted” and “worried”. Many consumers also indicated “disappointed” and “angry”, which did not occur after the consumption of cow’s cheese. This research shows how important it is to combine several analyses and techniques when evaluating dairy products, including salad cheeses. It is also important that consumer research is enriched by emotional profiling.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Mleczarstwa i Inżynierii Procesowej
dc.contributor.authorKaczyński, Łukasz K.
dc.contributor.authorCais-Sokolińska, Dorota
dc.contributor.authorBielska, Paulina
dc.contributor.authorTeichert, Joanna Elżbieta
dc.contributor.authorBiegalski, Jakub
dc.contributor.authorYiğit, Aslı
dc.contributor.authorChudy, Sylwia
dc.date.access2025-06-17
dc.date.accessioned2025-09-22T11:27:27Z
dc.date.available2025-09-22T11:27:27Z
dc.date.copyright2023-02-15
dc.date.issued2023
dc.description.abstract<jats:title>Abstract</jats:title><jats:p>In this study, the sensory and mechanical aspects of the texture of goat’s milk salad cheese were correlated with the emotional profiles of consumers. Using descriptive sensory analysis and instrumental assessment, the texture profile of goat’s milk salad cheese was compared to cow’s milk salad cheese and Feta cheese. Texture measurements confirmed that goat’s cheese compared to cow’s cheese had more softness and less hardness, and Feta cheese had the highest whiteness index compared to the other cheeses. Goat’s milk salad cheese was much less acceptable to consumers compared to cow’s milk cheese and Feta cheese. Consumers also indicated that the hardness of goat’s cheese was lower than that of cow’s cheese and Feta cheese. A reduction in “stickiness” in comparison with cow’s cheese was also reported; however, it was much higher than that for Feta cheese. The “fracturability” and “graininess” of goat’s cheese was similar to cow’s cheese. Emotional profile analysis showed that goat’s cheese evokes mainly negative emotions. Consumers indicated only one positive emotion in the case of this cheese, which was “healthy”. The most frequently mentioned emotions after the consumption of goat’s cheese were “upset”, “disgusted” and “worried”. Many consumers also indicated “disappointed” and “angry”, which did not occur after the consumption of cow’s cheese. This research shows how important it is to combine several analyses and techniques when evaluating dairy products, including salad cheeses. It is also important that consumer research is enriched by emotional profiling.</jats:p> <jats:p><jats:bold>Graphical abstract</jats:bold></jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,0
dc.description.number5
dc.description.points70
dc.description.versionfinal_published
dc.description.volume249
dc.identifier.doi10.1007/s00217-023-04211-2
dc.identifier.eissn1438-2385
dc.identifier.issn1438-2377
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5030
dc.identifier.weblinkhttp://link.springer.com/article/10.1007/s00217-023-04211-2
dc.languageen
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.pagess. 1257–1272
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.ensalad cheese
dc.subject.engoat's cheese
dc.subject.enacceptability
dc.subject.entexture
dc.subject.enemotional profile
dc.subject.enconsumer
dc.titleThe influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue5
oaire.citation.volume249