Invited Review: Sensory Analysis of Dairy Foods

Descriptive sensory profiles provided by a trained descriptive panel for the 2 skim milk powders (SMP) within 1 mo of production. Both products received the same grade (US Extra) from a licensed USDA grader. Flavor intensity was scored on a 15-point universal intensity scale. Most dairy flavors fall between 0 and 4 (Drake, 2004).

Principal component (PC) biplot of descriptive analysis of whey proteins (PC1 and PC2). Percentage following PC explains amount of variability depicted by each PC on each axis. WPC = whey protein concentrate; WPI = whey protein isolate. Taken from Russell et al. (2006). Reproduced with permission from Wiley Blackwell.

Principal component (PC) plot of descriptive texture attributes of Gouda cheeses. Numbers represent cheeses. Cheeses 1, 16, 17, and 18 are cheeses with reduced-fat contents. Taken from Yates and Drake (2007). Reproduced with permission from Wiley Blackwell.

Overall acceptability scores for 6 butters (P16, P21, P23, P24, P25, P27) and 2 spreads (P28, P29) within different identified consumer segments. Taken from Krause et al. (2007).