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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Principais autores:	Emer C. Garvey, Thorsten Sander, Tom F. O’Callaghan, MaryAnne Drake, Shelley Fox, Maurice G. O’Sullivan, Joseph P. Kerry, Kieran N. Kilcawley
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2020-11-01
Colecção:	Foods
Assuntos:	dairy diet butter preference sensory volatiles
Acesso em linha:	https://www.mdpi.com/2304-8158/9/12/1767
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