RT info:eu-repo/semantics/article
T1 Information about production system and attitude toward sustainability: Do they influence the perception in consumers of sheep milk cheese?
A1 Etaio Alonso, Iñaki
A1 Manso Alonso, María Teresa
A1 Pérez Elortondo, Francisco José
A1 Gallardo García, Beatriz
A1 Larrasoain, L.
A1 Ruiz Mantecón, Ángel
A1 Lavín González, Paz
A1 Barrón, L.J.R.
K1 Sensory acceptability
K1 Grazing versus nongrazing
K1 Sensitivity to sustainability
K1 Check all that apply
K1 Sensory description
K1 3104.07 Ovinos
K1 3309.09 Productos lácteos
AB Influence of information provided about the producton sensory perception was studied with consumersof sheep milk cheese. A group of 109 consumers fromVitoria-Gasteiz (Basque Country) and 115 consumersfrom Palencia (Castile and Leon) evaluated 2 cheesesfrom the Basque Country and 2 cheeses from Castile andLeon to rate their acceptability and to describe them bythe “check all that apply” (CATA) method. Each cheesewas evaluated 3 times throughout 2 sessions, presentedwith different codes and claims: the first time withoutinformation and, later, presented as cheese of milk fromsheep in a grazing system and from sheep in nongrazingsystem, in a balanced design to avoid presentationbias. Acceptability scores were analyzed by ANOVAand Tukey’s honestly significant difference test to studythe effect of the information provided, the origin of thecheese, the origin of the consumers, and the consumers’attitude for sustainability (they were previously classifiedas low-medium or high sensitivity toward sustainability).The CATA data were analyzed by Cochran’s Qtest to study the terms discriminating among samples andcorrespondence analysis was run to display a plot withsamples and descriptive terms. Providing informationabout grazing or nongrazing system had an effect on acceptabilityof sheep cheeses. Samples presented as fromsheep in a nongrazing system had lower acceptabilitybut samples presented as from sheep in a grazing systemdid not receive higher acceptability scores than sampleswithout information about grazing or nongrazing systems.These effects were observed in both consumers with low-medium and high sensitivity to sustainability,and among consumers from both locations. Differencesin acceptability toward specific cheeses were observedbetween the 2 cities where the tests were run, and a possiblefamiliarity effect among consumers from Palenciawas observed, with a trend to score better cheeses fromCastile and Leon. Perceived sensory characteristics werenot influenced by the information provided, but samplespresented from a nongrazing system were associatedwith “seems industrial,” whereas “seems handmade”and “seems natural” are close to samples presented asfrom grazing systems and without information about thegrazing system. These findings suggest that informingthe consumers about the sheep management can be ofinterest in cheeses made with milk from animals in agrazing system, whatever the consumers’ sensitivity tosustainability is. Also, possible differences in liking dueto familiarity with the product should be considered.
PB Elsevier
SN 0022-0302
YR 2025
FD 2025
LK https://uvadoc.uva.es/handle/10324/79622
UL https://uvadoc.uva.es/handle/10324/79622
LA eng
NO Journal of Dairy Science, 2025, vol. 108, n. 7, pp. 6822 - 6894
NO Producción Científica
DS UVaDOC
RD 13-feb-2026