Sensory evaluation, chemical composition and consumer acceptance of full fat and reduced fat cheeses in the Finnish market

Almost all cheeses were considered pleasant. The cheeses appealing to the consumers had a sticky consistency, a creamy, full and salty flavour and in addition Emmental and Emmental type cheeses had a slightly acidic flavour. There were some differences between attributes correlating to acceptability in reduced and full fat cheeses. Stickiness and collapsed holes were more acceptable in reduced fat cheeses, but lack of intense flavour was not. Analysed salt content correlated with overall acceptance in reduced fat Edam and full fat Emmental cheeses. Creamy flavour was not dependent on fat content in Havarti-type cheeses.