Dairy Products
Sensory Quality System™
Excellent Taste Awards entrants
Please complete the application and submit your products for the annual Excellent Taste Awards.
Food & Beverage Categories
Here’s a full breakdown of food & beverage categories with their subcategories.
Exclusive Premium Services
Scondimentum vitae sapien pell sque habi tant morbi tristiq nese ctum non consec tetura.
Dairy Products Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure dairy excellence?
To identify the excellence of dairy products through sensory analysis,panels systematically assess appearance, aroma, flavor, texture/mouthfeel, and sometimes sound, using a blend of descriptive, discriminative, and hedonic methods, using protocols from international standards and trained sensory panels.
Some of the Sensory Attributes Evaluated
Tasters rate the intensity and quality of sensory attributes using calibrated lexicons and scales
- Color, uniformity, surface, gloss, and visual presence of defects.
- Intensity and typicity (milky, creamy, buttery, fruity, cooked, sour, yeasty, off-odors).
- Sweetness, sourness, bitterness, saltiness, umami, aftertaste, and overall balance.
- Smoothness, creaminess, viscosity, cohesiveness, graininess, stickiness, firmness; sound (crunch in crisps, effervescence).
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of dairy products excellence, supporting effective product evaluation and differentiation.
2026 Registration Period is OPEN
Please complete the application and submit your products for the annual Excellent Taste Awards.
Registration Form