Sensory Evaluation of Dairy Products
Teacher
Dr. Soma Maji
Category
Core Courses
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Course Name : Sensory Evaluation of Dairy Products
Code(Credit) : CUTM1164(2-1-0)
Course Objectives
• To impart knowledge on importance of sensory evaluation of dairy products in relation to consumer acceptability and economic aspects.
• Students can go for employment and higher studies after completing this course
Course Outcomes
• CO1: Understand the importance and basic principles of sensory evaluation processes: PO1
• CO2: Analyze factors influencing the sensory quality of different dairy based food and food products: PO1, PO5, PO12
• CO3: To know about consumer acceptance studies and the interrelationship of various instrumental and physico-chemical tests: PO9
PO1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.
PO5: Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modeling to complex engineering activities with an understanding of the limitations.
PO12: Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.
Course Syllabus
Module I: Importance of sensory evaluation and sensory organs (4 hr)
• Introduction, definition and importance of sensory evaluation in relation to consumer acceptability and economic aspects. Terminology related to sensory evaluation.
• Design and requirements of a sensory evaluation laboratory. Basic principles: senses and sensory perception.
• Physiology of sensory organs.
• Classification of tastes and odours, threshold value. Factors affecting senses, visual, auditory, tactile and other responses.
Practice: (1 hr)
• Determination of threshold value for basic tastes. Determination of threshold value for various odours. .
Module II: Type of scoring and grading systems (3 hr)
• Fundamental rules for scoring and grading of milk and milk products.
• Procedure and types of tests – difference tests (Paired comparison, due-trio, triangle) ranking, scoring, hedonic scale and descriptive tests. Panel selection, screening and training of judges.
• Requirements of sensory evaluation, sampling procedures. Factors influencing sensory measurements.
Practice: (1 hr)
• Selection of sensory evaluation panel; Training of judges, for recognition of certain common flavour and texture defects using different types of sensory tests.
Module III: Sensory evaluation of milk and milk products (11 hr)
• Milk: score card and its use. Judging and grading of milk, defects associated with milk.
• Cream: desirable attributes and defects in cream, Score card for cream, sensory evaluation of different types of cream.
• Butter: Specific requirements of high grade butter, undesirable attributes of butter, butter score-card, sensory evaluation of butter.
• Ghee: grades of ghee, special requirements of quality ghee, defects in ghee, sensory evaluation of ghee.
• Fermented milks: desirable and undesirable characteristics of fermented milks, sensory evaluation of dahi, yoghurt, chakka
• Fermented milks: desirable and undesirable characteristics of fermented milks, sensory evaluation of srikhand, lassi and other fermented drinks.
• Frozen dairy products: desirable and undesirable characteristics of frozen dairy products. Sensory evaluation of ice cream, kulfi and milk sherbets.
• Cheese: sensory Quality attributes of some common cheese varieties and their defects, score card for cheese. Sensory evaluation and grading for cheddar, cottage and other varieties of cheeses.
• Dried dairy products: desirable and undesirable characteristic of dried milks. Sensory evaluation and grading of dry milk products. Concentrated milks: desirable attributes and defects. Sensory evaluation and grading of evaporated and condensed milk.
• Heat desiccated Indian milk products: desirable and undesirable characteristics. Sensory evaluation of khoa and khoa based sweets.
• Acid coagulated Indian milk products: desirable arid undesirable characteristics. Sensory evaluation of paneer, chhana and chhana based sweets.
Practice: (8 hr)
• Sensory evaluation between fresh and defective milk and cream; butter and ghee
• Sensory evaluation of between fresh and defective condensed and evaporated milk; milk powder and frozen desserts
• Sensory evaluation between fresh and defective khoa and khoa-based sweets; chhana and chhana based sweets
• Sensory evaluation between fresh and defective dahi and fermented dairy products; cheese and related products
Module IV: Consumer acceptance study (2 hr)
• Consumer acceptance studies: Objectives, methods, types or questionnaires, development of questionnaires, comparison of laboratory testing and consumers studies, limitations.
• Interrelationship between sensory properties of dairy products and various instrumental and physico-chemical tests.
Practice: (2 hr)
• Preparation of milk and milk products with defects, techniques for simulation. Novel techniques of sensory evaluation.
Suggested Readings
• P. S. Prajapati & J. P. Prajapati, Judging of dairy products, Agrimoon.com
• Michael O Mahony: Sensory evaluation of food.
• Harry T. Lawless: Laboratory exercises in sensory evaluation.
Online Resources:
https://www.agrimoon.com/wp-content/uploads/Judging-of-Dairy-Products.pdf
Session Plan
Session 1
Introduction, definition and importance of sensory evaluation in relation to consumer acceptability and economic aspects. Terminology related to sensory evaluation.
Session 2
Design and requirements of a sensory evaluation laboratory. Basic principles: senses and sensory perception.
Video: Process of sensory evaluation
PDF: Design and requirements of sensory evaluation laboratory
Session 4
Classification of tastes and odours, threshold value. Factors affecting senses, visual, auditory, tactile and other responses.
Session 5 (Practice)
Determination of threshold value for basic tastes. Determination of threshold value for various odours. Selection of sensory evaluation panel.
Session 6
Fundamental rules for scoring and grading of milk and milk products.
PDF: Fundamental rules for scoring and grading of milk and milk products
PDF: Score card and grading of milk and milk products
Session 7
Procedure and types of tests – difference tests (Paired comparison, due-trio, triangle) ranking, scoring, hedonic scale and descriptive tests. Panel selection, screening and training of judges.
Session 8
Requirements of sensory evaluation, sampling procedures. Factors influencing sensory measurements.
Session 9 (Practice)
Training of judges, for recognition of certain common flavour and texture defects using different types of sensory tests.
Session 10
Milk: score card and its use. Judging and grading of milk, defects associated with milk.
Session 11
Cream: desirable attributes and defects in cream, Score card for cream, sensory evaluation of different types of cream.
Session 12
Butter: Specific requirements of high grade butter, undesirable attributes of butter, butter score-card, sensory evaluation of butter.
Session 13
Ghee: grades of ghee, special requirements of quality ghee, defects in ghee, sensory evaluation of ghee.
Session 14
Fermented milks: desirable and undesirable characteristics of fermented milks, sensory evaluation of dahi, yoghurt, chakka
Session 15
Fermented milks: desirable and undesirable characteristics of fermented milks, sensory evaluation of srikhand, lassi and other fermented drinks.
Session 16
Frozen dairy products: desirable and undesirable characteristics of frozen dairy products. Sensory evaluation of ice cream, kulfi and milk sherbets.
Session 17
Cheese: sensory Quality attributes of some common cheese varieties and their defects, score card for cheese. Sensory evaluation and grading for cheddar, cottage and other varieties of cheeses.
Session 18
Dried dairy products: desirable and undesirable characteristic of dried milks. Sensory evaluation and grading of dry milk products. Concentrated milks: desirable attributes and defects. Sensory evaluation and grading of evaporated and condensed milk.
Session 19
Heat desiccated Indian milk products: desirable and undesirable characteristics. Sensory evaluation of khoa and khoa based sweets.
Session 20
Acid coagulated Indian milk products: desirable arid undesirable characteristics. Sensory evaluation of paneer, chhana and chhana based sweets.
Session 21 (Practice)
Sensory evaluation of milk and cream. Sensory evaluation of butter and ghee.
Session 22 (Practice)
Sensory evaluation of condensed and evaporated milk. Sensory evaluation of milk powders.
Session 23 (Practice)
Sensory evaluation of frozen products. Sensory evaluation of khoa and khoa-based sweets.
Session 24 (Practice)
Sensory evaluation of chhana and chhana based sweets. Sensory evaluation of dahi and fermented dairy products. Sensory evaluation of cheese and related products.
Session 25
Consumer acceptance studies: Objectives, methods, types or questionnaires, development of questionnaires, comparison of laboratory testing and consumers studies, limitations.
Session 26
Interrelationship between sensory properties of dairy products and various instrumental and physico-chemical tests.
PDF: Inter relationship between sensory properties of dairy products
Session 27 (Practice)
Preparation of milk and milk products with defects, techniques for simulation. Novel techniques of sensory evaluation
Case Studies
Case Studies
Our Main Teachers
Soma Maji is working as an Assistant Professor in the Department of Dairy Technology, School of Agriculture and Bio-engineering, Centurion University of Technology and Management, Paralakhemundi, Odisha. She is B.Tech in Dairy Technology, M.Tech in Dairy Chemistry from WBUAFS, Nadia, West Bengal and Ph.D. in Dairy Chemistry from NDRI, Karnal. She has qualified ARSB NET […]