Oxidative stability evaluation of milk from cows fed dried distillers grains with solubles, by sensory and chemical analysis

Li, Gerui

doi:10.31274/etd-180810-3159

Cited by 1 publication

(1 citation statement)

References 67 publications

(78 reference statements)

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“…Feeds resulting in increased PUFA composition in milk (especially spent distillers grains) have also received attention in regard to spontaneous oxidized flavors in fluid milk (Granelli et al, 1998;Timmons et al, 2001). These studies suggest that increased PUFA concentrations are directly related to lower oxidative stability (Liu et al, 2010); however, results of studies by Li (2013) and Testroet et al (2015) reported that feeding cows dried distillers grains did not significantly decrease milk oxidative stability or alter sensory profile following sensory and chemical analyses, suggesting further that autoxidation may not be attributable to a single factor.…”

Section: Feedmentioning

confidence: 99%

A 100-Year Review: Sensory analysis of milk

Schiano

Harwood

Drake

2017

Journal of Dairy Science

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Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or tools that can be applied objectively or subjectively within the constructs of carefully selected testing procedures and parameters. Depending on the chosen test, evaluators are able to probe areas of interest that are intrinsic product attributes (e.g., flavor profiles and off-flavors) as well as extrinsic measures (e.g., market penetration and consumer perception). This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk. In addition, evaluation methods outside of traditional sensory techniques and future outlooks on the subject of sensory analysis of fluid milk are explored and presented.

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