SENSORY EVALUATION OF CHEESES: A PART OF MENU ITEM1

Ten varieties of cheeses were presented to taste panelists for sensory evaluation as an additional item (garnish and source of calcium) on a dinner plate in a restaurant setting. A hedonic scale system was used for evaluation and the panelists ranked Colby cheese as their first choice. Statistical analysis revealed that 90% of the participants agreed on the idea of including cheese on the dinner plate as a source of calcium.