Calibrated lexicons & scales
Tasters rate the intensity and quality of sensory attributes using calibrated lexicons and scales.
26 protocols · One standard
Sensory Quality System™
Dairy Products
Yoghurt, butter, cream and milk — freshness, body, acidity and clean dairy notes.
Dairy Products Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure dairy products 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
Appearance
Color, uniformity, surface, gloss, and visual presence of defects.
Aroma
Intensity and typicity (milky, creamy, buttery, fruity, cooked, sour, yeasty, off-odors).
Taste
Sweetness, sourness, bitterness, saltiness, umami, aftertaste, and overall balance.
Texture & mouthfeel
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.
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