Search results for "Cream cheese"
showing 2 items of 2 documents
Influence of label and location of testing on acceptability of cream cheese varying in fat content
1995
The acceptability of low-, medium- and high-fat versions of a cream cheese to consumers was measured in different conditions by rating overall distance from ideal. The influence of label (unlabelled vs. commercial package) differed according to the cream cheese fat-level habits of the assessors and to the fat level of the product. In labelled testing, high-fat cream cheese was more highly accepted by high- and medium-fat users and low-fat cream cheese seemed to be further from ideal for high-fat users. The location of testing (home vs. laboratory) affected the rating of only the high-fat product: consumers are more severe on it at home than in the laboratory.
Influence of sugar and fat contents on preference for cream cheese: A preliminary study
1993
Abstract In order to assess the importance of fat and sugar in acceptability of semi-solid French cream cheese, 30 subjects gave a hedonic judgement, after consumption, for three formulations (150 g) varying in fat content which they were required to sweeten and for nine small previously sweetened samples (30 g). Subjects participated in five laboratory meals, cream cheese being the third part of a meal. After this period, the subjects filled out a questionnaire measuring attitudes, beliefs and intention of behaviour with regard to consumption of cream cheese. Sugar level had no significant effect on the hedonic judgement. However, the subjects added less sugar in the high fat cream cheese …