Table 2 Sensory descriptors developed for describing the cheeses
From: Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition
Attribute | Milk ricotta | Pampanella | Cacioricotta |
|---|---|---|---|
Taste | |||
Sweet | 4 | 3 | 2 |
Salty | 1 | 0 | 3 |
Acid | 0 | 0 | 0 |
Bitter | 1 | 2 | 1 |
Trigeminal sensations | |||
Astringent | 1 | 2 | 1 |
Metallic | 1 | 2 | 1 |
Texture | |||
Creamy | 3 | 1 | 0 |
Adesive | 2 | 1 | 1 |
Soluble | 1 | 1 | 1 |
Lumpy | 1 | 1 | 1 |
Chalky | 0 | 1 | 3 |
Aroma | |||
Boiled milk | 3 | 3 | 2 |
Cream | 2 | 1 | 0 |
Vegetal | 1 | 2 | 1 |
Sheepfold | 2 | 1 | 3 |
Overall intensity | 2 | 1 | 1 |