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Sensory profiling and positioning of commercial samples of milk powder.

Anupama, Kamath and Ravi, R. and Rajalakshmi, D. (1999) Sensory profiling and positioning of commercial samples of milk powder. Journal of Sensory Studies, 14 (3). 303-319, 10 ref..

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Milk powders (full fat, n = 1; semi skim, n = 2; skim, n = 3; and milk infant formulas, n = 3), available commercially in India, were evaluated for aroma and flavour, and ranked using canonical discriminant analysis. Both dry milk powders and reconstituted samples (fresh and stored) were assessed by 15 trained sensory panellists. Panellists identified the attributes representing good quality as well as those representing deteriorating quality. Results illustrate the relative qualities, and positive and negative aroma and flavour characteristics of the 9 milk powders. Dominant quality attributes for the various types of milk powders are discussed.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Feb 2012 08:48
Last Modified: 14 Feb 2012 08:48
URI: http://ir.cftri.com/id/eprint/7716

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