Title

Determination of the Sensory Attributes of Dried Milk Powders and Dairy Ingredients

Author Info

M. A. Drake, North Carolina State University at Raleigh
Y. Karagul-Yuceer, North Carolina State University at Raleigh
K. R. Cadwallader, University of Illinois at Urbana-Champaign
G. V. Civille, Sensory Spectrum, Inc.
P. S. Tong, California Polytechnic State University - San Luis ObispoFollow

Publication Date

7-2003

Recommended Citation

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.

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

Disciplines

Dairy Science

Copyright

2003 Wiley-Blackwell

Publisher statement

This is the pre-peer reviewed version of an article published in Journal of Sensory Studies.