A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems

A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems

Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems—outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)—was investigated. A consumer study was conducted in all three countries. Irish and German assessors parti...

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Bibliographic Details
Main Authors: Emer C. Garvey, Thorsten Sander, Tom F. O’Callaghan, MaryAnne Drake, Shelley Fox, Maurice G. O’Sullivan, Joseph P. Kerry, Kieran N. Kilcawley
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
dairy
diet
butter preference
sensory
volatiles
Online Access:https://www.mdpi.com/2304-8158/9/12/1767

Internet

https://www.mdpi.com/2304-8158/9/12/1767

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