Determination of the sensory attributes of dried milk powders and dairy ingredients

DRAKE M., Karagul-Yuceer Y., CADWALLADER K., CIVILLE G., TONG P.

JOURNAL OF SENSORY STUDIES, vol.18, no.3, pp.199-216, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 3
  • Publication Date: 2003
  • Doi Number: 10.1111/j.1745-459x.2003.tb00385.x
  • Journal Name: JOURNAL OF SENSORY STUDIES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.199-216
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

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 (2 7) 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.