The sensory characteristics of different types of halloumi cheese as perceived by tasters of different ages

Abstract

Three different types of hallowni cheese were assessed immediately after production and after 40 days in brine (∼12% NaCl) by f\m taste panels, using a customized evaluation form based upon a quantitative descriptive analysis schedule. The average ages of the panels were 23 and 45, respectively. The younger panel was more conscious of the overall difference bet\veen the fresh and mature cheeses, and specifically with respect to the comparative chewiness and layered appearance of the young cheese. By contrast, the older panel was more sensitive to the salty and minty attributes of the cheeses, as well as differences in cnunbliness and colour. Increasing age and/orfamiliarity with the product did not appear to change the tasters 'perceptions of the cheeses to the extent that might have been anticipated