Cross-cultural Study of Traditional Georgian Cheese Tenili Among Georgian and French Populations

Authors

  • Nino Nadirashvili Georgian Technical University, 0171, Tbilisi, Georgia
  • Lia Amiranashvili Georgian Technical University, 0171, Tbilisi, Georgia
  • Sylvie Chollet ICL, Junia, Université Catholique de Lille, LITL, F-59000 Lille, France
  • Mathilde Vandenberghe ICL, Junia, Université Catholique de Lille, LITL, F-59000 Lille, France

Keywords:

Consumer liking, Traditional cheese, Sensory evaluation

Abstract

Traditional cheeses made in small-scale farms has an important place in the cheese production all over the world. One of them is Tenili cheese originated from Southern Georgia, which has Geographical indication and an intangible cultural heritage status in Georgia. The present study evaluated cross-cultural differences among Georgian and French populations in the evaluation of Tenili cheese made with different technologies. A comparison of the sensory characteristics of cheese samples made by different technologies, ripening vessels and duration of ripening was carried out according to the RATA (Rate All That Apply) and hedonic tests. Familiarity and sensory characteristics of products have a huge impact on preferences. Liking of Tenili cheese is higher for Georgian population, where this type of cheese is not widely known, but its taste is similar to other Georgian cheeses, than for French population, where this type of cheese is not known at all. Both Georgian and French assessors prefer cheese made following to a non-traditional technology; a clear difference in liking among ripening materials between populations was not revealed; The five-month ripened cheese is a favorable by both the French and the Georgian populations.

References

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Published

2023-11-10

How to Cite

Nadirashvili , N., Lia Amiranashvili, Sylvie Chollet, & Mathilde Vandenberghe. (2023). Cross-cultural Study of Traditional Georgian Cheese Tenili Among Georgian and French Populations. International Journal of Sciences: Basic and Applied Research (IJSBAR), 71(1), 52–57. Retrieved from https://gssrr.org/index.php/JournalOfBasicAndApplied/article/view/16364

Issue

Vol. 71 No. 1 (2023)

Section

Articles

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