Quantitative descriptive sensory analysis of Kradi Cheese

Kradi classified as a semisoft cheese, of state of Jammu and Kashmir with no information about the product sensory characteristics. The aim of the present study was to analyze kradi cheese marketed in Shopian, Pahalgam, Rajouri and Poonch areas of Jammu and Kashmir for its descriptive sensory analysis. Sixty fresh kradi cheese samples, fifteen each from four market areas viz., Shopian, Pahalgam, Rajouri and Poonch areas were brought in thermal pack insulated thermal containers) within twenty four hours from producers. All the market samples of kradi were subjected to descriptive sensory analysis. A descriptive sensory language for twenty sensory attributes was identified to document the sensory properties. The average sensory score of the four market areas was compared and correlated by principal component analysis PCA). The PC1 explained 79.13% variance and PC2 95.65% variance. The PC1 revealed that samples from Shopian area were fermented and had glossy top and bottom. The PC2 revealed that samples from Rajouri area were mealy/grainy, nutty, bitter, moldy, foreign and unclean.