Consumers were asked to indicate a flavor and texture preference for one of two creamed and salted small-curd cottage cheeses made by direct-acid-set or conventional short-set culture methods. When a commercial starter distillate flavor was added to direct-acid-set cheese, its flavor and texture were preferred over cheese made by the culture method. Conversely, when flavor was not added to the direct-acid-set cheese, consumers preferred the flavor and texture of the cultured product. Differences among mean flavor or texture scores of three age groups were not significant (< 20, 20–40, > 40). Preferences for texture appeared to be biased by flavor.

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Author notes

1Contribution no. 80-30-J, Department of Animal Sciences and Industry, Agricultural Experiment Station, Manhattan 66506.

2Present address: Pfizer Inc., 4215 N. Port Washington Ave., Milwaukee, WI 53212.