DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTS

Authors


5Author to contact: Mary Anne Drake, TEL: 919-513-4598; FAX: 919-515-7124; EMAIL: MiguelAngel.Gonzalez@uclm.es

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.

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