tailieunhanh - Báo cáo "Sensory Properties and Consumer's Preference for Fondue Cheeses in Hanoi's Market "

Sensory Properties and Consumer's Preference for Fondue Cheeses in Hanoi's Market | TẠP CHÍ KHOA HỌC VÀ CÔNG NGHỆ Tập 43 số 2 2005 Tr. 6-12 SENSORY PROPERTIES AND CONSUMER S PREFERENCE FOR FONDUE CHEESES IN HANOI S MARKET CUNG THI TO QUYNH HA DUYEN TU I. INTRODUCTION The word cheese is commonly used as a collective term for widely variable products such as matured and non-matured cheese made with rennet acid curd cheese fresh cheese and even processed cheese. Fondue cheese is made by grinding and blending cheese adding emulsifying salts heating while stirring to the proper temperature stirring the melted mass for several minutes at that temperature putting it into suitable containers and cooling. Additionally water butterfat whey powder and or caseinate are often added. The flavor of fondue cheese distinctly differs from that of cheese partly due to the heat treatment partly to the melting materials 1999 . In Vietnamese markets the quantity and the variety of cheese are quite abundant. There are about 170 types of cheese sold in supermarkets and restaurants in Vietnam Vu Te Xien 2004 . The quantity of cheese imported to Vietnam was 1 300 tons in 2003 and to Hanoi was about 365 tons with 125 types in the same year. Thirty percent of these cheeses was fondue cheese mainly La vache qui rit - cheese made in France and it makes up an essential part of the cheese market. Despite the fact that there are many types of cheese sold in Vietnamese markets the application of sensory evaluation is limited in grading some food products. This kind of sensory practice is based on expert opinion. However the quality of food products is a complex issue not to be defined by experts who search for the default of products or for subtleties that are of little interest to the consumer. Furthermore sensory profiling is a powerful tool to aid in quality assurance and is essential for new product development Bride R. Mc. 2001 . Advances in methodology and the development of integrated experimental design and analysis offer a practical tool for specific use in .