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DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTS
Author(s) -
DRAKE M.A.,
KARAGULYUCEER Y.,
CADWALLADER K.R.,
CIVILLE G.V.,
TONG P.S.
Publication year - 2003
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2003.tb00385.x
Subject(s) - skimmed milk , food science , ingredient , toned milk , cow milk , mathematics , chemistry
A standardized descriptive language for skim milk powder and dried dairy ingredients was developed. The lexicon was initially identified from a large sample set of dried dairy ingredients (138). A highly trained descriptive panel (n = 14) refined terms and identified references. Dried dairy ingredients (36) were then evaluated using the developed language. Twenty‐one descriptors were identified for dried dairy ingredients. Seventeen flavors and tastes were identified in skim milk powders (27) with nine flavors/tastes observed in all skim milk powders. Dried dairy ingredients were differentiated using the language (P<0.05). There were flavors common to all dried dairy ingredients while other flavors were specific to particular products.