Nutty, salty, soapy and "goaty" are some of the descriptions Kansas State University and K-State Olathe researchers list in a new flavor lexicon that characterizes goat cheeses made in the U.S.
Martin Talavera, assistant professor of sensory analysis and consumer behavior at K-State Olathe, and Delores Chambers, professor of food, nutrition, dietetics and health and co-director of Kansas State University's Center for Sensory Analysis & Consumer Behavior, catalogued the comprehensi
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