| Abstrakt: |
A recent study conducted by researchers at the Department of Analytical Chemistry in Alicante, Spain, examined the sensory attributes and instrumental chemical parameters of commercial Spanish cured ewes' milk cheeses. The study compared Protected Designation of Origin (PDO) cheeses with non-PDO cheeses and found that PDO cheeses had higher scores for attributes evaluated by consumers, except for color. The results suggest that PDO cheeses are marketed with a higher degree of ripening and are more positively valued by consumers. The study provides valuable insights into cheese quality figures and can be accessed for free through the provided link. [Extracted from the article] |
