Consumer Preferences for Flavor in Creamed Cottage Cheese

Abstract

A triangular test and a paired comparison test were used to determine, respectively, the difference threshold and preference for diacetyl in creamed Cottage cheese samples by a consumer panel. Creamed Cottage cheese of 4% fat and 80% moisture was used in the tests. Levels of diacetyl compared were 0.2 vs. 1.4, 0.2 vs. 2.2, 0.2 vs. 3.5, and 0.2 vs. 5.0 ppm. The consumer panel could detect differences between samples when diacetyl content of the samples differed by 1.4 ppm or more. Preference was for the creamed Cottage cheese containing the higher level of diacetyl. Sex, age, and like or dislike of creamed Cottage cheese did not affect the ability to detect differences between diacetyl levels. Sex and age did not affect the preference choice in the preference test. Both sexes and all age groups expressed a greater preference for the high diacetyl creamed Cottage cheese. Preference of those individuals who liked Cottage cheese was not significantly different from those individuals who disliked creamed Cottage cheese. However, those who disliked the product showed a slight preference for the samples with low levels of diacetyl. © 1965, American Dairy Science Association. All rights reserved.