TITLE:
Performance Comparison among Trained Judges and Panels for the Evaluation of “Cuajada” Type Fresh Cheese in Two Regions from Oaxaca in México
AUTHORS:
Lorena Guadalupe Ramón Canul, Emmanuel de Jesús Ramírez Rivera, Rodrigo Santiago Cabrera, Fátima Karina Delgado Vidal, José Manuel Juárez Barrientos, María Hernández Cervantes, Juliana López Velázquez, Tania Gómez Alvarado
KEYWORDS:
AFM, ANOVA, Cuajada Type Fresh Cheese, PCA, Training, Panelists
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.2 No.10,
December
19,
2011
ABSTRACT: Four “cuajada” type fresh cheeses were evaluated by two trained panels in different regions from Oaxaca in Mexico (Instituto Tecnológico de Comitancillo (ITC) and Universidad del Mar (UMAR)). Each panel was integrated by six judges. Analysis of variance (ANOVA) in conjunction with principal component analysis (PCA) and the Rv coefficient were used to identify similarities and consensus among trained judges and panels. The ANOVA results revealed that the judges from ITC performed significantly better (P