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

Mary Anne Drake, Y. Karagul-Yuceer, K. R. Cadwallader, G. V. Civille, P. S. Tong

Research output: Contribution to journalArticlepeer-review

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 (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 languageEnglish (US)
Pages (from-to)199-216
Number of pages18
JournalJournal of Sensory Studies
Volume18
Issue number3
DOIs
StatePublished - Jul 2003

ASJC Scopus subject areas

  • Food Science
  • Sensory Systems

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