Current studies on sensory evaluation at the Vermont Institute for Artisan Cheese include: consumer`s attitudes toward artisan cheese and specialty dairy products; sensory characterization of artisan and raw milk cheeses; development of standardized sensory techniques to evaluate the organoleptic quality of soft cheeses; and effect of the cheesemaking acidification pattern on the flavor development of a raw milk cheddar.
Abstracts and Publications:
Almena M., Kindstedt PS., Carpino S., Rapisarda T., Licitra G.. 2007. Changes in acidification during cheesemaking in relation to the aroma development of a farmstead cheddar cheese: A preliminary study. Accepted for presentation to the ADSA annual meeting and further publication at the J. Dairy Sci.
Gokavi S., Lee F., Almena-Aliste M., Guo M. 2007. Chemical Composition, probiotic viability !
and sensory qualities of drinkable yogurt. IFT meeting. Accepted for presentation to the IFT meeting.
Almena M., Howard A.N., Losambe N., Kindstedt PS. 2006. Acceptability of Cream cheese. J. Dairy Sci. Vol. 89, Suppl. 11 p: 315.
Almena M., Howard A. 2006. Organic butter and cheese: preference, acceptability and consumer attitudes. J. Dairy Sci. Vol. 89, Suppl. 11 p: 319.
Almena M., Kindstedt PS, Valentine E, Howard A. 2005. Sensory description of fresh Mozzarella cheese. J. Dairy Sci. Vol. 88, Suppl 1. p: 17.
Almena M., McEvoy K., Yon B., Howard A. 2005. Sensory description of plain yogurt made from milk of different origin. J. Dairy Sci. Vol. 88, Suppl 1. p: 268.