INTAQT. WP3. T3.3. Data about consumers’ sensory evaluation of Parmigiano Reggiano PDO cheese with milk from cows reared indoors and fed different forage sources. UNIBO

The dataset contains raw data collected in the framework of Horizon 2020 INTAQT project about the sensory evaluation of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed different forage sources, i.e. dry hay and fresh forage. Two cheese samples were tested by 119 Italian consumers that then answered to a sensory evaluation questionnaire. The analysis protocol included Check-All-That-Apply (CATA) method to assess the sensory profile, Just-About-Right scale to evaluate the adequacy of attributes, and questions on liking (9-point hedonic scale). In particular, results from each consumer are collected in the file and this raw data have been used to elaborate results of the study. In particular, the file contains results related to the sensory evaluation of the two samples, as well as responses to questions related to socio-demographic and consumption habits of each consumer.