Efecto de la alimentación bovina en aspectos sensoriales y emociones del consumidor de queso fresco.

Fresh cheese is a food with great demand by consumers due to the sensory characteristics and emotions that it evokes when consumed. The objective of this study was to determine the impact of the type of cattle feeding (Bos taurus L.) on the sensory properties, emotions and consumer preference of fresh cheese. Six cheeses were made, which corresponded to each type of diet: (1) ground corn silage, (2) Brachiaria decumbens and chicken manure, (3) Brachiaria humidicola dry with molasses, (4) Brachiaria decumbens and feed, (5) Brachiaria decumbens, and (6) Brachiaria Brizantha. The cheeses were characterized by quantitative descriptive analysis, Temporal Dominance of Sensations, determination of emotions, and preference analysis. The results indicated that diet type (5) generates acidic, salty cheeses with a juicy texture and a salty aftertaste. The dominant attributes were: salty, whey aroma, smooth texture, and salty aftertaste. "Good", "enthusiastic" and "calm" positive emotions were evoked by cheeses (1), (2) and (6). The rest evoked the negative emotions "worried", "upset" and "aggressive". Consumers had a marked preference for cheese (6) and (2). [ABSTRACT FROM AUTHOR]