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Acceptability of Queso Fresco Cheese by Traditional and Nontraditional Consumers

Washington State University, P. O. Box 6376, Pullman, WA 99164-6376, USA sclark-{at}coopext.cahe.wsu.edu

H. Warner

Washington State University, P. O. Box 6376, Pullman, WA 99164-6376, USA

L. Luedecke

Washington State University, P. O. Box 6376, Pullman, WA 99164-6376, USA

Four replicate batches of high- and low-salt queso fresco cheeses were made to comnpare consumer preferences. Seven trained panelists judged specific attributes of the eight cheeses. Untrained consumers (395) at three Washington state locations noted how much they liked or disliked the same cheeses. Thirty-three percent of the surveyed population was Hispanic, and 45% were familiar with queso fresco. All cheeses, except the one containing the highest percent salt and the highest pH, were liked slightly to moderately. Traditional consumers (either Hispanic or those familiar with queso fresco) preferred high-saltlhigh-pH cheeses to a greater extent than nontraditional consumers. Nontraditional consumers preferred low-salt/low-pH cheeses. The same preference trends were noted for all ages and at all three geographical locations. Queso fresco with 1.4-2.4% salt and a pH between 5.4-6.1 was most acceptable to the widest range of consumers.

Key Words: queso fresco • cheese • sensory analysis • preference • consumers

Food Science and Technology International, Vol. 7, No. 2, 165-170 (2001)
DOI: 10.1177/108201320100700210


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