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.
|Original language||English (US)|
|Number of pages||18|
|Journal||Journal of Sensory Studies|
|State||Published - Jul 2003|
ASJC Scopus subject areas
- Food Science
- Sensory Systems