Should We Have a New Milk Score Card?

Harding, H. A.

doi:10.3168/jds.s0022-0302(21)94196-1

Cited by 2 publications

(2 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sensory evaluation of milk traditionally has been based on the identification of off-flavors or defects. The dairy product scorecard for fluid milk quality, which was based on defect identification, was first proposed by the Federal Dairy Division in the early 1900s, although several scorecards relating to milk handling and cleanliness were in circulation well before (North, 1917;Harding, 1921). Newer mainstream sensory approaches have been applied to fluid milk research and investigations into predicting and preserving acceptable milk quality.…”

Section: Introductionmentioning

confidence: 99%

A 100-Year Review: Sensory analysis of milk

Schiano

Harwood

Drake

2017

Journal of Dairy Science

View full text Add to dashboard Cite

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.

show abstract

Section: Introductionmentioning

confidence: 99%

A 100-Year Review: Sensory analysis of milk

Schiano

Harwood

Drake

2017

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…In the first years of JDS, papers were published that summarized the status of knowledge on various topics, such as butterfat testing Bailey, 1918); the daily per capita consumption (a little more than one glass of milk per day; Judkins, 1917); microbiological testing (Breed, 1917;Breed and Brew, 1917;Breed and Stocking, 1917); clarification of milk (Marshall et al, 1920); standardization of the fat content of market milk (VanSlyke, 1917); control of the quality of pasteurized milk and pasteurization of milk by the holder method, and the method of heating milk in final bottle and cooling the milk bottles with a spray of cold water (Hammer and Hauser, 1917;Kelly et al, 1917;Werner, 1917;Smith, 1918); a definition of what is meant by milk quality (Harding et al, 1917); and a report by a committee on development of one uniform score card for milk quality evaluation (Harding, 1920).…”

Section: -Jds Makes Its Entry Into the Dairy Industrymentioning

confidence: 99%

A 100-Year Review: The production of fluid (market) milk

Barbano

2017

Journal of Dairy Science

View full text Add to dashboard Cite

During the first 100 years of the Journal of Dairy Science, dairy foods and dairy production dairy scientists have partnered to publish new data and research results that have fostered the development of new knowledge. This knowledge has been the underpinning of both the commercial development of the fluid milk processing industry and regulations and marketing policies for the benefit of dairy farmers, processors, and consumers. During the first 50 years, most of the focus was on producing and delivering high-quality raw milk to factories and improving the shelf life of pasteurized fluid milk. During the second 50 years, raw milk quality was further improved through the use of milk quality payment incentives. Due to changing demographics and lifestyle, whole fluid milk consumption declined and processing technologies were developed to increase the range of fluid milk products (skim and low-fat milks, flavored milks, lactose-reduced milk, long-shelf-life milks, and milks with higher protein and calcium contents) offered to the consumer. In addition, technology to produce specialty high-protein sports beverages was developed, which expanded the milk-based beverage offerings to the consumer.

show abstract

Should We Have a New Milk Score Card?

Cited by 2 publications

References 2 publications

A 100-Year Review: Sensory analysis of milk

A 100-Year Review: Sensory analysis of milk

A 100-Year Review: The production of fluid (market) milk

Contact Info

Product

Resources

About