The Effect of Alfalfa Hay on Milk Flavor

Weaver, Earl; Kuhlman, A. H.; Fouts, E.L.

doi:10.3168/jds.s0022-0302(35)93113-7

Cited by 4 publications

(1 citation statement)

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“…By this approach, a large number of samples can be rapidly screened for recognized sensory defects. Early sensory studies on milk used quality judging techniques because better techniques were not yet available (Weaver et al, 1935;Hening and Dahlberg, 1939;Kratzer et al, 1987). These tests were designed to link a designated sensory defect with a specific root cause.…”

Section: Quality Judgingmentioning

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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Section: Quality Judgingmentioning

confidence: 99%