Preprint version. Published in Journal of Sensory Studies, Volume 18, Issue 3, July 1, 2003, pages 199-216.
The definitive version is available at https://doi.org/10.1111/j.1745-459X.2003.tb00385.x.
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
This is the pre-peer reviewed version of an article published in Journal of Sensory Studies.