Sensory Evaluation-Dairy products

The Sensory Evaluation of Dairy Products Second edition Stephanie Clark Michael Costello MaryAnne Drake Floyd Bodyfelt l l l Editors The Sensory Evaluation of Dairy Products Second edition 13 Editors Stephanie Clark Washington State University Pullman, WA USA stephclark@wsu.edu MaryAnne Drake North Carolina State University Raleigh, NC USA maryanne_drake@ncsu.edu mdrake@unity.ncsu.edu Michael Costello Washington State University Pullman, WA USA michael_costello@wsu.edu Floyd Bodyfelt Oregon State University Corvallis, OR USA fwbodyfelt@msn.com ISBN: 978-0-387-77406-0 e-ISBN: 978-0-387-77408-4 DOI: 10.1007/978-0-387-77408-4 Library of Congress Control Number: 2008936131 # Springer ScienceþBusiness Media, LLC 2009 All rights reserved This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights Printed on acid-free paper springer.com Preface Cheese blocks are prepared for sensory assessment by graders at anAmerican Cheese Society Cheese Competition The Sensory Evaluation of Dairy Products is intended for all persons who seek a book entirely devoted to the sensory evaluation of dairy products and modern applications of the science The previous edition of The Sensory Evaluation of Dairy Products, published in 1988, has served as the primary reference on the topic until now The first three editions of this book were published in 1934, 1948 and 1965, under the title Judging Dairy Products We are pleased to present this newest edition to be (1) a reference text for all persons interested in the history, art and science behind the sensory evaluation of dairy products; (2) a guide to assist in tracing the origins of identifiable sensory defects in dairy products with hints or strategies for their correction; (3) a practical guide to the preparation of samples for sensory evaluation; and (4) as a training tool for personnel in the evaluation of dairy products Three different methods are available for tracing causes of sensory defects in dairy foods: (1) chemical procedures; (2) microbiological tests; and (3) sensory evaluation The simplest, most rapid and direct approach is sensory evaluation v vi Preface A food technologist trained and experienced in flavor evaluation of dairy products has an ‘‘edge’’ over someone who is competent only in performing chemical and/or microbiological methods of product analysis Correct diagnosis of the type and cause(s) of sensory defects is a prerequisite to application of remedial measures in production, processing and distribution stages For dairy processors, the most important requirement of a comprehensive quality assurance program is careful and competent flavor evaluation of all dairy ingredients Based upon sensory judgments, occasionally some milk, cream or other dairy ingredients may merit rejection An important premise of the dairy industry is dairy products quality can be only as good as the raw materials from which they are made Technical and esthetic judges evaluate a variety of cheeses at a recent American Cheese Society Cheese Competition In this book, the authors have attempted to present a reasonably complete overview of the sensory evaluation of most of the major commercial dairy products in the United States and Canada Furthermore, the authors have deemphasized the terms ‘‘judging’’, ‘‘scoring’’ and ‘‘organoleptic analysis’’ in favor of the more contemporary terms ‘‘flavor’’ or ‘‘sensory evaluation.’’ The latter terminology is more reflective of the marked progress made in relating flavor perception to the areas of sensory panel methodology, statistics, human behavior, psychology and the psychophysics of human sensory perception In addition to traditional practices, this book devotes several chapters to modern sensory evaluation methodology, since this science has profoundly advanced since 1988 The early chapters of this edition review the history, physiology and psychology of human sensory perception, with emphasis on dairy products Preface vii evaluation Chapter includes an overview of some of the different state, regional and national dairy products competitions held annually in the United States Chapters through 10 focus on dairy products evaluated in the annual Collegiate Dairy Products Evaluation Competition, including descriptions of various sensory defects, their causes and remedial steps to minimize or eliminate their occurrence in fluid milk, butter, cottage cheese, yogurt, Cheddar cheese and ice cream Chapters 11 through 16 cover the sensory evaluation of several dairy products not included in the collegiate contest, but that are most assuredly evaluated in plants and may be judged at other various dairy products competitions Additionally, each of these chapters is intended to serve as a guide to dairy foods manufacturers who seek to optimize the quality of their products The other products covered include concentrated and dry milk and whey, pasteurized process cheese and related products, sour cream and related products, Swiss cheese and related cheeses, Mozzarella and Hispanic cheeses Chapter 17 is devoted to modern sensory evaluation practices, including an overview of modern affective and analytical sensory tests, as well as the application of sensory languages (such as the Cheddar cheese lexicon) to scientific and market research An appendix section guides coaches or instructors through the preparation of samples and provides an overview of sensory panel methods In preparing this edition of The Sensory Evaluation of Dairy Products, authors from industry and academia have applied their philosophy and instructional techniques to convey their expertise at describing sensory shortcomings of dairy foods This edition of the book brings together a historical perspective of the sensory evaluation of dairy products, the stages of advancement of this field of applied science, personnel development, improvements in sensory assessment techniques and methodologies, as well as the role of statistical validation and other modern and progressive approaches Simultaneously, many of the chapter contributors to this edition have relied on the sound discussion and guidance of earlier authors of the four earlier editions of Judging Dairy Products and The Sensory Evaluation of Dairy Products The current chapter authors retained many of the pertinent details and clearly stated descriptions of the so-called ‘‘ideal products’’ and the scope of various sensory defects pertaining to flavor, body and texture, color and appearance, as so adequately delineated by the forerunner sets of authors Hence, the chapters dealing with given dairy product categories (e.g Fluid Milk and Cream; Butter; Cheese; etc.) are in many cases extensively reliant on the discussions and perspective from earlier authors of the first four variations of this book The current authors have inserted focus and discussion on updating the science of sensory assessment of the respective dairy products in line with ingredient changes, technological progress and the availability and application of modern sensory techniques The reader should recognize that a clear distinction exists between the concepts of ‘‘quality,’’ ‘‘flavor profile’’, ‘‘preference’’ and ‘‘acceptability.’’ The primary aim of this book is to describe the subject of sensory quality, which is not directly associated with flavor profiles and not always directly associated viii Preface with consumer acceptability Product quality and consumer acceptability of products vary throughout the United States and Canada For instance, cottage cheese curds that may be evaluated as ‘‘firm/rubbery’’ are familiar and desirable to consumers on the U.S West coast, while relatively ‘‘weak/soft’’ curds are more commonly preferred by consumers on the East coast Additionally, it is generally presumed that vanilla ice cream consumers on the U.S East coast prefer higher intensities of the ‘‘vanilla note’’ than customers from the West and/ or Mid-West Consumer acceptability of a particular product of one coastal region may differ from preferences in the Mid-West or on the opposite coast Ideally, definitions of attributes should not deviate from one coast to another Furthermore, as previously emphasized, quality, and the presence of specific sensory attributes – designated either historically or by industry professionals as product defects – are not necessarily related to consumer acceptance Quality in the eyes of official judges does not necessarily guarantee success in the marketplace Many dairy products are defined in the U.S Code of Federal Regulations (CFR) If product quality is perceived as the absence of sensory defects, the consequences of compositional changes of a given dairy food (as introduced or changed by CFR specifications) need not be reflected in quality changes However, certain product characteristics may change as the result of formula alterations For instance, reduction of the milkfat content of ice cream from 12 to 10% certainly could affect the given product’s sensory and hedonic characteristics without affecting quality In defining various dairy products, reference has been made to the CFR throughout the book The reader is cautioned that since changes in the CFRs may occur at any time, only the latest edition of this official document should be consulted for purposes of legal compliance Technological progress has eliminated some sensory defects of dairy products reviewed in previous editions of this text, but has also introduced some sensory attributes of dairy products not reviewed in previous editions Some flavor descriptors or terms have continued in use over the years more by habit Preface ix than due to logic In this edition, an effort has been made to bridge the traditional terminology with more advanced knowledge of the defects By necessity, this transition process must be gradual, to preserve our ability to accurately communicate the sensory properties of dairy products Modern sensory analysis commonly relies on private sensory evaluation booths and computer software The editors gratefully acknowledge the technical and creditable contributions by our chapter authors Without their outstanding efforts and dedication to the field of the sensory evaluation of dairy foods, this book would not be complete We also recognize the following individuals for their outstanding efforts and assistance in preparing this book by reviewing certain chapters: Rosyleen Aquino, Susan Duncan, Charlsia Fortner, Lisbeth Goddik, Jonathan Hopkinson, Luis A Jimenez-Maroto, Robert T Marshall, Tonya Schoenfuss and Bruce Tharp Although two of the authors of earlier editions of this book have passed away, we honor the pioneering work and original contributions of Dr John A Nelson (1890–1971; Montana State University) and Dr G Malcolm Trout (1896–1990; Michigan State University) We also recognize the 1988 volume, The Sensory Evaluation of Dairy Products, by Floyd W Bodyfelt (1937–present; Emeritus Professor, Oregon State University), Dr Joseph Tobias (1921– present; University of Illinois) and Dr G.M Trout, which has well-served many needs of dairy sensory scientists for two decades May our newest volume serve you well as you contribute to the field of dairy sensory science Oregon State University, Corvallis, OR Washington State University, Pullman, WA Washington State University, Pullman, WA North Carolina State University, Raleigh, NC Floyd W Bodyfelt, M.S Stephanie Clark, Ph.D Michael Costello, M.S MaryAnne Drake, Ph.D Contents History of Sensory Analysis Mary Anne Drake, Stephenie Drake, Floyd Bodyfelt, Stephanie Clark, and Michael Costello Psychological Considerations in Sensory Analysis Jeannine Delwiche Physiology of Sensory Perception Carolyn F Ross 17 Dairy Products Evaluation Competitions Stephanie Clark and Michael Costello 43 Fluid Milk and Cream Products Valente B Alvarez 73 Butter Robert L Bradley and Marianne Smukowski 135 Creamed Cottage Cheese Floyd W Bodyfelt and Dave Potter 167 Yogurt Don Tribby 191 Cheddar and Cheddar-Type Cheese John A Partridge 225 10 Ice Cream and Related Products Valente B Alvarez 271 11 Concentrated and Dried Milk Products Scott Rankin 333 xi Preparation of Samples for Instructing Students and Staff 559 Fig F.4 Preparing yogurt for visual evaluation on the plate plate without breaking the curd (Fig F.4) The curd that releases should then be cut into quarters and allowed to fall away in a manner that reveals the yogurt’s body F.6 Cheddar Cheese Usually, an assortment of Cheddar cheese brands and varied degrees of aging (maturing) can be purchased within the local marketplace (e.g., supermarkets, grocery stores, delicatessens, cheese markets (shops)), out-of-state mail order supply businesses, and/or direct order from the sales departments of larger sized cheese manufacturers and cooperatives Some Collegiate team coaches have been known to purchase Cheddar cheese samples (as well as other dairy product 560 Preparation of Samples for Instructing Students and Staff samples, with the exception of ice cream) when traveling out of state, in order to expand student (team members’) exposure to a ‘‘much wider set’’ of product attributes from other marketplaces References Rosenberg, M., Tong, P.S., Sulzer, G., Gendre, S., and Ferris, D 1994 California cottage cheese technology and product quality: An in-plant survey Manufacturing process Cult Dairy Prod J 29(1):4–12 Appendix G Names and Addresses of Organizations and Useful Websites The following names and addresses and websites are included to enable the reader to quickly access organizations that are involved in assessing, regulating, or promoting dairy products Agricultural Marketing Service (AMS) http://www.ams.usda.gov/ American Dairy Science Association 1111 B, Dunlap Avenue Savoy, IL 61874 217-356-5146 http://www.adsa.org/ Center for Food Safety and Applied Nutrition 5100 Paint Branch Parkway College Park, MD 20740-3835 http://www.sfsan.fda.gov/list.htmL Centers for Disease Control and Prevention (CDC) 1600 Clifton Road Atlanta, GA 30333 1-800-311-3435 http://www.cdc.gov/ Code of Federal Regulations (CFR) http://www.access.gpo.gov/cgi-bin/cfrassemble.cgi?title=200021 Collegiate Dairy Products Evaluation Contest http://ams.usda.gov/dairy/cdpec/coach_corner.htm Department of Health and Human Services (HHS) 200 Independence Avenue, S.W Washington, DC 20201 http://www.hhs.gov/ Food Processing Suppliers Association (FPSA) 1451 Dolley Madison Blvd., Suite 200 561 562 Names and Addresses of Organizations and Useful Websites McLean, VA 22101 http://www.fpsa.org/ Institute of Food Technologists (IFT) 525 W Van Buren, Suite 1000 Chicago, IL 60607 312-782-8424 http://www.ift.org/cms/ International Dairy Foods Association (IDFA) 1250 H Street, N.W., Suite 900 Washington, DC 20005 202-737-4332 http://www.idfa.org/index.cfm National Conference on Interstate Milk Shipments 123 Buena Vista Drive Frankfort, KY 40601 502-695-0253 http://www.ncims.org/index.htm National Dairy Council http://www.nationaldairycouncil.org/nationaldairycouncil/sitemap Pasteurized Milk Ordinance (PMO) http://www.cfsan.fda.gov/$ear/pmo03toc.htmL U.S Food and Drug Administration (FDA) 5600 Fishers Lane Rockville, MD 20857-0001 1-800-463-6332 http://www.fda.gov/ U.S Public Health Service (PHS) http://www.phs.gov/ Index A A-B-C-D groupings and off-flavors of milk, 104 Adapa, S., 299 Airborne odorants and olfactory system, 24 Alvarez, V.B., 299 American Cheese Society (ACS) Annual Competition, 62–67 Amerine, M.A., 7–9, 18, 19, 33, 36 Amoore, J.E., 23, 24, 27 Amoore’s theory and odorant molecule, 25 Anderson, I., 3, 87, 107, 114, 343 Anderson, J.M., 294 Anderson J., 13, 79, 87, 352, 357 Anosmia, odor compounds, 27 Anter, E., 276 Anupama, D., 368 Arnold, R G., 3, 338 Asiago, cheeses with eyes, 429 Astringency of milk, 106 Augustat, S., 276 Avsar, Y.K., 266 Axel, R., 25 B Babel, F.J., 180, 467 Baby Swiss cheese, 436 Bachmann, H.P., 433, 435, 436 Badings, H.T., 3, 79, 455 Balasubramaniam, V.M., 101 Ballesteros, C., 496, 500, 501 Banavara, D.S., 368 Barbano, D.M., 465 Barrel cheddar, 390 Bartoshuk, L.M., 32, 33, 37 Bassette, R., 111, 115 Beets, M.G., 25 Bendall, J G., 106 Bengtsson, K., Bennett, G., 8, 408 Berger, K.G., 277 Berodier, F., 28 Best, C.H., 31 Beuvier, E., 435 Bifidobacteria spp., 195 Bills, D.D., 264 Blake, A.J., 249 Blended cream butter, 137 Bodyfelt, F.W., 1, 32, 38, 46, 56, 82, 83, 90, 99, 101–103, 111, 114, 171, 174, 175, 180, 181, 183, 186, 225, 264, 275, 277, 278, 281, 282, 284–286, 289, 294, 299, 300, 307, 311, 318, 323, 339, 341, 346, 367, 405, 408, 414, 421, 422, 431, 437, 451, 506 Boelrijk, A.E.M., 79, 107 Boff, J.M., 82, 84 Bolliger, S., 277, 292, 293 Bolton, L.F., 493 Bonnans, S., 13 Boor, K.J., 75, 112, 113 Booth, D.A., 35 Bosset, J O., 435 Bradley, D.G., 47, 75, 114 Brennan, N.M., 429 Brick cheese, 430 Brown, J.A., 17, 496 Buchrieser, C., 75 Buck, L.B., 25 Burlew, J.V., 86 Butter body and texture, 149–150 defects of, 150–154 color and appearance, 148–149 definition and ingredients of, 135–136 flavor of, 154–155 briny/high salt, 156 cooked, 157–158 563 564 Butter (cont.) feed-derived off-flavors, 158 flat, 159–160 oxidized, 160–161 sensory defects in, 163–164 storage defect and, 161–162 grading milk and cream, 138–139 grading techniques for, 141–146 off-flavor acidic/sour, 156 aged, 156 atypical, 159 cheesy, 157 coarse, 157 malty, 159 metallic, 159–160 neutralizer, 160 old cream, 160 onion/garlic, 159 rancid, 161 scorched, 161 unclean/utensil, 162 weedy, 162 whey, 162–163 yeasty, 163 quality evaluation for package, 146–147 salt amount in, 147 scorecard for, 141 types of, 137–138 USDA classification of flavor characteristics of, 139 C Cabezas, L., 496, 500, 501 Cadwallader, K.R., 112, 261, 266 Cain, W.S., 13 Cakir, E., 427–456 Calvo, M.M., 107 Candy frozen desserts, 320–321 Cardello, A.V., 13, 35 Caric, M., 113 Carrageenan and yogurt, 205 Carunchia Whetstine, M.E., 266, 338, 356, 368, 372, 508 Caudle, A.D., 362, 363, 409 Caul, J.F., 19 Cervato, G., 83 Cestaro, B., 83 Champagne, C.P., 108 Chandan, R.C., 83, 491, 498 Chavarri, F., 455 Chavez-Montes, B.E., 277 Index Cheddar cheese, 47, 225 ADSA Score Card, 240–242 appearance evaluations of, 235 body and texture, 237–239 Code of Federal regulations for, 227 color of, 237 composition and nutritive value, 228 defects/attributes of body and texture evaluation, 254–261 color evaluation of, 242–249 finish and appearance evaluation, 249–254 flavor evaluation, 261–262 descriptive sensory profiles, 510 flavor lexicon of, 517 flavor of, 239–240, 262–266 form and style, 230–232 grading of, 232–234, 266–268 making of, 226 ripening/curing of, 229–230 tempering of, 234–235 tiers of, 235–236 Cheeses with eyes, 429 Chen, C., 459–486 Chen, L., 167, 170, 408 Chemesthesis, 36–37 Cheryan, M., 88 Chicoye, E., 85, 122 Chizzolini, R., 118 Chocolate frozen desserts, 316–317 Chocolate milk, 119–120 Choe, E., 113 Choplin, L., 277 Circumvallate papillae, 28 Clark, S., 249, 275, 277, 493, 494, 497–502 Clydesdale, F.M., 13, 249, 463, 465 Code of Federal Regulations (CFR), 78 Code of Federal Regulations (2002), Part 58.334 for Butter, 136 Colby and Monterey Jack cheeses, 268 Collegiate Dairy Products Evaluation Contest, 48–61 score card, 55 Collomb, M., 435 Condon, S., 407, 415 Connolly, E.J., 171, 175, 176, 179, 180, 405 Commercially sterile and UHTmilk, 88 Concentrated milk, 87 products of, 334–336 Coon, H., 32 Cormier, F., 109 Cotija cheese, 499–500 Index Cotton disc method, 95 See also Milk Cottrell, J.L.L., 277 Craig, S.A.S., 294 Creamed cottage cheese ADSA scoring guide for, 172–173 definition of, 167 flavor defects of, 181–186 industry development of, 186 origin of, 168 pioneers of, 187–188 sensory evaluation of body and texture of, 174–180 color and appearance, 171–174 visual observations, 171 types of, 169–171 Cream feathering, 123 Cream plug, 124 Creme fraiche, 406 Croissant, A.E., 118 Cultured buttermilk body and texture, 422 flavor of, 422 sensory evaluation of, 420–421 Cultured cream butter, 137 Curd cutting and creamed cottage cheese, 177–178 syneresis of, 422 Custer, E.W., 171, 175, 176, 179, 180, 405 D Dairy products and aftertaste, 33 evaluation competitions, 43 grading and score card evaluation, 45–48 and olfaction, 23–28 saliva secretion and, 32 sense organs and, 19–37 sensory tools for, 506 texture and temperature impacts on, 13 Dasen, A., 435 Dattatreya, A., 368 Daubert, C.R., 17, 496 Davidson, 101 Davies, W.L., 168, 261, 407 Davis, A.R., Day, E A., 3, 264, 338 Dbuauskaite, J., 31 de Jong, C., 455 De La Hoz, L., 107 Deeth, H.C., 74, 83 Deffenbacher, K., 17 565 Deisingh, A.K., Delahunty, C.M., 507, 510 Delwiche, J., 13, 28 Delwiche, J.F., 508 Descriptive sensory tests for dairy products, 509–520 DeVor, R.E., 88 DeVries, H., 26 Dairy products chemical changes in, 311–312 off-flavors processing and microbial growth in mix, 312 source of defects, 307–311 Difference sensory tests for dairy products, 507–508 Difference threshold, See also Dairy products Dillman, W F., 114 Direct-draw shakes, 322–323 Doan, F.J., 80, 83, 123 Doerr, U., 276 Donhowe, D.P., 277, 294 Dorner, W., 80 Dorp, M.vom., 85 Doty, R.L., 27 Drake, M A., 1–4, 261, 262, 328, 338, 356, 363, 382, 393, 395, 454, 496–497, 499, 505–528 Drayna, D., 32 Drewett, E., 299 Drewnowski, A., 33 Dry buttermilk, 365–366 Dry cream, 371 Dry ice cream mix products, 371–372 Dry milk appearance characteristics of, 378–379 flavor descriptors of, 374–378 laboratory tests for, 380–381 products, types of, 350–353 reconstitution of, 381 scoring and grading, 372–374 Dry whey, 366–368 Dry whole milk, 353–356 flavor properties of, 356–358 Dubey, U.K., 297 DuBose, C.N., 13 Duboz, G., 435 Ducheny, K., 13, 393, 493 Dudel, J., 18 Duffy, V., 32 Duncan, S E., 123 Dunkley, W.L., 74, 81, 111 566 Durbin, B., 419 Dzendolet, E., 13, 249, 463, 465 E Edam, cheeses with eyes, 429 Edmundson, L.F., 322 Edible dry casein, 368–370 Einhoff, K., 74 Eisner, M.D., 282, 285, 298 Elliker, P.R., 171, 180 Elling, J.L., 123 Ellis, K.A., 118 Emulsifiers and ice cream, 276–277 Engen, T., 27 Enzyme-modified cheese (EMC), 392 Enzyme-treated UHT milk, 88 Evaporated milk, 87 examination procedures for, 339–341 sensory defects of, 341–345 Extended shelf life (ESL), 83 F Fanelli, A.J., 86 Fechner’s law, stimulus and response, 10 Feed off-flavors in Cheddar cheese, 263 Feet, O., 127, 352, 357 Fennema, O., 276 Fermented off-flavor in Cheddar cheese, 263, 264 Filliform papillae, 28–29 Fink, R., 107 Fitz-Gerald, C.H., 83 Firm/rubbery cottage cheese, 176 Flat flavor in cottage cheese, 182 Flat/low off-flavors in Cheddar cheese, 263 Flavor perception, 31 Flores, R.A., 277, 299 Foegeding, E.A., 517 Folkenberg, D.M., 415 Foliate papillae, 29 Fontina, cheeses with eyes, 427 Food/beverage appearance and sensory perception, 18–19 Food storage environment, monitoring device for measuring and recording temperatures, 101 Food texture, sensory evaluation parameter, 34–36 Forced-choice difference test for thresholds determination, 11 Forrester, L.J., 27 Forss, D.A., Fox, P.F., 333, 465, 483, 495, 498 Index Frank, P., 333, 483, 495, 498 Frank, R.A., 13, 393, 493 Frohlich-Wyder, M.T., 433, 435, 436 Fromm, H.I., 75, 112, 113 Frost, M B., 110 Frozen concentrated milk, 87 Frozen custard dairy ingredients in, 274 quality of, 274–277 score card for, 278–281 Frozen novelties, 327 Frozen yogurt, 323–324 Fruit frozen desserts, 317–319 Fruity/fermented defect in cottage cheese, 181–182 Fruity off-flavors in Cheddar cheese, 264 Fung, D Y C., 110, 115 Fungiform papilla, 29 G Gabriel, M., 86 Gamroth, M., 46, 71 Garayzabal, F J., 500 Gasaway, J.M., 99 Gas holes in Cheddar cheese, 260 Geilman, W.G., 490 Gelatin and yogurt, 204 Gelatinous cottage cheese, 176 Genigeorgis, C., 500 Geyer, S., 123 Ghidini, S., 118 Gilles, H A., 233, 413, 429, 436 Goddik, L., 362, 373 Goff, H.D., 81, 277, 292, 293, 297, 299 Gouda cheeses descriptive analysis of, 514 with eyes, 429 Gould, I.A., 79, 107, 344 G-protein-coupled receptors, odor-sensing proteins, 25–26 Grade A pasteurized milk, 78 Grade A Pasteurized Milk Ordinance (PMO), 76 Grade A raw milk, 77 pasteurization for, 78 requirements and, 102 Graham, D.M., 81, 341, 352 Greasy-like cheese, 259 Green, B.G., 36, 37 Green cheese, 266–267 Gripon, J.C., 407, 415 Groeschner, P., 276 Gruetzmacher, T.J., 75 Index Gruyere cheese, 429–431 Guar gum (Cyamopsis tetragonolobus) and yogurt, 204 Guinard J.X., 298, 301 Guinee T.P., 465 Guinee, T.O., 333, 483, 495, 498 Gumpertz, M., 17, 496 Gunasekaran, S., 494, 497 Gustation, chemical sense, 28 H Hagiwara T., 277 Half-and-half and cream, 87 Hall G., 13, 79, 87, 352, 357 Halloran, C.P., 80, 83 Hamann, D.D., 22–23 Hammer, B.W., 115, 337, 349 Hammer, P., 74 Hammond, E.G., 74, 81, 110 Hankin, L., 114 Hansen, A., 84 Harper, W J., 27, 74, 79 Hart, E.B., 337 Hartel, R.W., 275–277, 290, 294, 299 Havarti cheese, 430 Havemose, M.S., 111 Hayes, P., 493 Hayes, W., 109 Heap, H A., 233, 413, 429, 436 Heated whey off-flavors in Cheddar cheese, 264 Heat-sensitive pain receptors in mouth, 37 Hedegaard, R.V., 111 Hedrick, T.I., 108, 127, 352, 357 Helinck, S., 436 Helm, E., Henderson, J.L., 79 Henderson, S., 33 Herald, T.J., 299 Hermansen, J E., 110 Herrero, L., 39 High temperature-short time pasteurization (HTST), 79 pasteurized milk, shelf life of, 113 Higuera-Ciapara, I., 494 Hill, A R, 81 Hispanic-style cheeses, 489 Hnosko J., 498 Hoffman, W., 74 Holden, J.F., 294 Holsinger, V.H., 322 Homogenized milk, 82–84 Hood, E.G., 81, 83, 85 567 Hoon, M., 32 Hosono, Hotchkiss, J.H., 167, 170 Hough, G., 87 Howard, C.L., 112 Huang, L., 31 Human morphology ear, 22–23 eye, 21 olfactory area, 23–28 skin, 33–36 taste bud, 28–33 tongue, 28 Hunt, C.C., 414 Hunziker, O.F., 337, 348, 350, 357 Hutchinson, M.L., 75, 114 Hutkins, R.W., 407, 415 Hutton, J T., 81, 341, 352 Hwang, C.H., 492, 497 Hyde, R.J., 35 I Ice cream, frozen dairy desserts family, 272 Code of Federal Regulations (CFR) and, 272 dairy ingredients in, 274 scoring techniques for, 281–283 sensory observations and flavors of, 285 melting properties of, 286 scoopability of, 284 sweetness of, 286 temporary anesthesia of, 285 Im, J.S., 278, 310 Imhoff, M., 435 Individually quick-frozen (IQF) cheese, 468 Iyer, M., 228 J Jackson, D R., 75, 114 Jarlsberg, Norwegian cheese, 429 Jenkins, J., 427, 429 Jenness, R., 108 Jeon, I.J., 299 Ji, T., 436 Jiamyangyuen, S., 508 Joe LarsonMerit Award, 61 TM JOHA Guide, 393 Johnson, J.L., 13, 249, 463, 465 Jones, D.T., 25, 79 Jonkman, M., 293 Jordan, W.K., 276 Josephson, D.B., 88 568 Joshi, N.S., 466 Jung, M.Y., 87 Just-about-right (JAR) scale for sweetness intensity, dairy products, 524 Just-noticeable difference (jnd), See also Dairy products K Kaprio, J., 32 Karagul-Yuceer,Y., 266, 363, 370 Karrer, T., 37 Kasper, C.W., 75 Kaufman, M., 406 Kelly, E., 45 Kessler, H.G., 107, 123 Kiesner, C., 74 Kilara A., 298, 301 Kilic, M., 74, 117 Kim, H S., 117 Kim, U.K., 32, 117 Kinesthesis, 33 Kleyn, D.H., 74, 81, 110 Klostermeyer, H., 393, 396 Kneifel, W., 406 Koca, N., 455 Kosikowski, F.V., 169, 171, 174, 180, 191, 261, 404, 406–408, 423, 430, 432–434, 490, 491, 494, 498 Koskenvuo, M., 32 Kristensen, D, 110 Kurmann, J.A., 424 L Labeled affective magnitude (LAM) scales, dairy products, 523 Lactobacillus spp., 195, 196 Lah, C.L., 88 Landsberg, J.D., 99 Langinvainio, H., 32 Langler, J.E., Larzelere, H.E., 127 Latin American cheeses, 489 Lavanchy, P., 27 Law, B.A., 3, 261 Lawless, H.T., 21, 25, 26, 27, 37, 505, 507, 509, 510 Lawrence, R.C., 428, 436 Lea, C.H.,363 Lecithin emulsifiers, 277 Ledford, R.A., 21, 24, 26, 27, 37, 505, 507, 509, 510 Lee, F.Y., 412, 413 Lee, H O., 87 Index Leininger, E., 344 Lelievre, J., 228 Light cream, 124 Light ice cream, 272 Light-induced flavor development and methionine degradation, 84 Lindsay, R.A., 3, 74, 99, 106, 117, 406, 467 Lindsay, R.C., 264 Linnan, M.J., 493 Lloyd, M.A., 362, 373 Locust bean gum (Ceratonia siliqua) and yogurt, 204–205 Loessner, M.L., 429 Long, T E., 111, 117 Lopetcharat, K., 261, 262, 266, 338, 356, 363, 382, 393, 452, 496, 499, 507, 510, 512 Lorenzen, P C., 74 Lou, X D., 493 Low-fat ice cream, 272, 314–315 milk, 85–86, 122 yogurt, 193–194 Lucas,P.S., 299 Lucey, J.A., 463, 483 Luedecke, L.O., 249 M Mahajan, S S., 362, 368, 373 Maier, K., 276 Maller, O., 13 Mallia, S., 435 Malnic, B., 26 Malty Lactococcus lactis strains in cheese milk, 266 Malty off-flavor defect in cottage cheese, 184 Manchego cheese, 500–501 Mann, E.J., 277 Mantha, V R., 110, 115 Manufacturing grade milk, 77 Manus, L.J., 408 Margolskee, R., 31 Marshall, R.T., 272, 275–277, 278, 294, 296–298, 310 Marth, E.H., Martı´ n-Alvarez, P.J., 496, 500, 501 Martin, D., 74 May, S.,493 McDaniel, M R., 497, 498 McIntire, J M 81, 341, 352 McSweeney, P.L.H., 333, 483, 495, 498 Index Mealy/grainy defect in creamed cottage cheese, 176–178 Meilgaard, M.M., 1, 8, 10, 18, 19, 21, 27, 508, 512 Meunier-Goddik, L., 404, 406, 407, 413–415, 420, 497, 498 Mellorine, 272 See also Ice cream, frozen dairy desserts family Metallic (oxidized) off-flavors in Cheddar cheese, 265 Midwest Regional Collegiate Dairy Products Evaluation Contest, 61–62 Mikolajcik, E.M., 114 Milk bacterial content of, 97–99 composition of, 73–74 container and closure used, 99 flatness of, 109 flovor evaluation of, 102–103 heated and cooked flavors, 108 lacks freshness/stale, 110 lipolytic rancidity of, 112 and milk product homogenization of, 80 off-flavors acid/sour, 106 bitter, 107 causes of, 115–119 cowy and barny, 107 feed, 108 fermented/fruity, 109 foreign (atypical), 109–110 garlic/onion (weedy), 110 malty, 110–111 oxidized/light and metal-induced, 111 rancid, 113 seasonal occurrence of, 117–118 properties of, 74–75 proteins and ice cream, 293 salty taste of, 113–114 score card for, 90–93 scoring techniques for, 93–95 sediment evaluation of, 95 separation of skim milk layer, 125 tamperproof and, 100 temperature scoring of, 102 types of, 75–78 ultra-pasteurized (UP)/ultra-hightemperature processed (UHT), 77 Milk-solids-not-fat (MSNF), 121 Miller, A., 228, 264, 333 Miller, I.J., 29 569 Miller-Livney, T., 276 Mills, O.E., 467 Min, D B., 475, 82, 84, 87, 114 Mistry, V., 404, 406–408, 423, 430, 432–434, 490, 491, 494, 498 Mize, S.J.S., 13, 393, 493 Mocquot, G., 261 Moir, H.C., 13 Mojet, J., 33 Mojonnier, T., 343, 344 Moncrieff, R.W., 23, 27 Monnet, V., 407, 415 Moreau, D., 436 Morely, R., 298 Morgan, M.E., 4, 74, 81, 99, 109–110, 182, 186, 264, 266, 406 Mori,L., 298, 301 Morin, A., 108 Morris, H.A., Mostafa, M.B.M., 110 Mottram, D.S., 467 Mounchilli, A., 108 Mouthfeel, oral tactile attribute, 35 Mozzarella cheese, 459 definition of, 462 manufacturing of high-moisture, 463–464 low-moisture, non-pasta filata Style, 467–468 low-moisture, pasta filata style, 464–467 sensory analysis of, 459–460 cheese grading and, 468–470 cooking after, 475–484 machinability and, 471–473 melted texture characteristics of, 484–486 pizza chains by, 470 shredded/sliced for quality, 473–474 types of, 461–462 Muck, G.A., 299, 338 Murphy, C., 13, 33, 510 Murray, P.R., 294 Muse, M., 275–277, 290, 299 Muthukumarappan, K., 466 Mushy defect in creamed cottage cheese, 178–179 Musty cottage cheese, 184–185 N National Collegiate Dairy Products Evaluation Contest, score card, 92 Nauth, K.R., 423 570 Neeter, R., 3, 79, 452 Nelson, B.K., 1, 45, 225 Neubauer, S.H., 424 Newburg, D.S.,424 Ninomiya, K, 28 Noble, A.C., 13, 28 Noel, Y., 435 Nonfat dry milk (NDM), 336–337, 358–362 physical characteristics of, 363–365 powder production, 351–353 sensory properties of, 362–363 Nonfat ice cream, 272 Nonfat yogurt, 194 Norton, W.E., 13 Nursten, H.E., 81 Nut frozen desserts, 319–320 Nutty flavor in Cheddar cheese, 266 O Oaxaca cheese, 500 Oaxaca displayed in forms on tortillas, 491 Odor recognition hypothesis, 25 Off-the-bottom method, 96 Ogden, L V., 84, 111, 362, 373 Ohnstad, I., 75, 114 Oily cream, 124 O’Keefe, S F., 111, 117 Olfactory prism, 27 See also Human morphology Olfactory stimuli and food perception, 23 Olsen, H.C., 168, 186, 187, 193, 465 Open (mechanical holes) in Cheddar cheese, 260 Oral tactile texture attributes, 35 Organic milk, 84 flavor of, 118 Ossebaard, C., 32 Oste, R., 107 Overbosch, P., 13 P Palm, L.C., 424 Palmieri, G., 23, 24, 26 Palop, M.L.L., 496, 500, 501 Pangborn, R.M., Panyam, D., 298, 301 Papillae, 28–29 Parks, O.W., 81 Pass, G., 277 Pastorino, A.J., 465 Pasteurized milk, 78 Index Pasteurized process cheese consumption of, 387–388 product definitions and, 388–389 sensory evaluation of, 389–390 testing applications and cast slices, 396–397 sauces, 395–396 Path, J., 489, 493, 497, 500 Patton, S., 3, 79, 106–107 Pasty defect in creamed cottage cheese, 178 Pectin and yogurt, 205 Pelan, B.M.C., 276 Peryam, D.R., Peterson, M.S., 88 Phenylthiocarbamide (PTC) taste and food choices, 32 Philipsen, D.H., 13 Phillips, G.O., 277 Phillips, L.G.,296 Piccinali, P., 301 Pierami, R.M., Piggott, J.R., 19 Pike, O A., 362, 373 Plotter, H.M., 89 Pochet, S., 435 Poeschler, W., 276 Poffenberger, A.T., 32 Polyanskii, K.K., 75, 114 Polydextrose and ice cream, 294 Polysorbate 80 emulsifiers, 277 Porubcan, A., 33 Poste, L.M., 38 Potter, D., 169, 175, 180, 188 Poulsen, H D., 110 Poveda, J.M., 496, 500, 501 Powers, J.R., 249 Prescott, J., 37 Price, W.V., 261 Process Cheese Manufacture, 393 6-n-Propylthiouracil (PROP) taste sensitivity, 32–33 Provolone, cheeses with eyes, 429 Pseudomonas fluorescens and milk spoilage, 82 Psychophysics, tools and, 8–12 Q Qian, M C., 362, 373 Queso Blanco cheese, 494–495 Queso Chihuahua cheese, 499–500 Queso Fresco cheese, 494 Index R Radedecker, I., 74 Rajagopal, N., 466 Rancidity in cottage cheese, 185 Rancid off-flavors in Cheddar cheese, 265 Rankin, S , 333–383 Raymond, Y., 108 Raw milk, 78 precautions for evaluation, 89–90 Recognition threshold, See also Dairy products Reconstituted milk, 87 Reddy, M.C., Reduced fat ice cream, 272 Reduced fat sour cream products, 416–419 Reed, R., 25 Reinbold, G.W., 261, 433–435 Response bias, 11 See also Dairy products Retro-nasal odors, 27–28 Rice, R.E., 348 Richardson-Harmon, N.J., 530 Richter, M., 276 Robinson, K.M., 424, 508 Roessler, E.B., Rolls, B.A., 33 Romanov, K., 32 Ropy cream, 124 Ropy-like body in yogurt, 209 Rosenberg, M., 180 Rudan, M.A., 465 Ruegg, M., 427 Russell, T., 372, 511 Rychlik, M., 435, 508 S Sahagian, M.E., 277 Sakurai K., 290 Salama, M.S., 110 Sandine, W., 167, 170, 466 Sandra, S., 497, 498 Sano, H., 375 Santos, M.V., 9, 113 Sarna, S., 32 Sastry, S.K., 101 Sato, M., 344 Scanlan, R.A., 3, 264 Schaer, E., 277 Schierbaum, F.,276 Schiffman, H.R., 18 Schlegel, J.A., 467 Schmidt, K.A., 299 Schmidt, R.F., 9, 18 571 Schultz, P., 3, 84, 276 Scott, L.L., 88, 123 Sederstrom, C., 88 Sediment disc method, 96 See also Milk Segall, K.I., 277 Sellmer, I., 276 Sense organs, perceptions, 17–19 physiology of chemesthesis, 36–37 hearing, 22–23 olfactory system, 23–28 taste and gustation, 28–33 touch, 33–36 vision, 20–22 Sensory science, 505 tests types of, 506–507 affective/consumer tests, 520–526 degree difference, 507–508 descriptive, 509–520 threshold, 508–509 tools and, 526–527 Sherbet, 325–326 Shrunken ice cream, 297 Skim milk, 121 powders (SMP) grades, 511 Simon, N.T., 114 Singh, T.K., 3, 261, 266, 507 Skriver, A., 415 Sliwkowski, M.X., 79, 88 Smiles, R.E., 294 Smit, G., 79, 106 Smith, A.K., 31, 32, 81, 111, 372 Smith, P.W., 322 Sofjan, R., 275–277, 290, 299 Soft-serve frozen desserts, 324–325 Solano-Lopez, C.E., 117 Somesthesis, 34 See also Human morphology Sommer, D., 459–486 Sommer, H.H., 79, 107, 337 Sour cream, 403–405 manufacturing methods of, 405–408 product variation, 408–409 sensory evaluation of appearance and color, 409–413 body and texture, 413–416 product packaging, 409 Spongy-bodied cheese, 259 Sprenger, W., 175 Stabilizers in ice cream, 277 Stadhouders, J., 117 Stampanoni, C.R., 301 572 Stanford, M A., 497, 498 Stanley, D.W., 292, 299 Starch and yogurt, 204 Stark, W., Steffen, C.C., 427 Stephens, G R., 114 Stevens’ power law, 10 Stevenson, K.E., 3, 37 Stillman, J.A., 13 Stone, H., 1, Stirred style and yogurt, 200–201 Streptococcus lactis var maltigenes in milk, 110–111 Streptococcus thermophilus, 195 Strobel, D.R., 81 Stuvier, M., 26 Suhren, G., 74 Sulfide off-flavor of cheese, 265 Sulfide (skunky) off-flavors in Cheddar cheese, 265 Suttles, M.L., 310 Sutton, R., 277 Swaisgood, H.E., 79, 88, 294 Sweet cream butter, 136 Sweetened condensed milk, 345–346 defects of, 347–350 examination procedures for, 346–347 Swiss cheese body and texture, 453–454 characteristics of, 427–428 color defects of, 442–445 composition of, 428–431 evaluation preparation of, 440–442 eye and texture formation, defects distribution, 445–447 finish and appearance, 450–451 flavor, 451–453 interior condition, 450 number, 447 shape, 449–450 size, 448 microorganisms in, 428 production of, 431–435 appearance/eye formation, 437 flavor and texture formation, 435–436 sensory evaluation of, 437, 454–455 USDA standardization of, 437 T Talley, F.B., 322 Tamime, A.Y., 424 TAS1R family, sweet and umami perception, 32 Index Taste perception for food, 32–33 Taylor, M.B., 31, 32 Teerling, A., 13 Terminal threshold, 10 Teufel, P., 74 Tharp, B.W., 277, 292–294 Thierry, A., 436 Thomas, D J I., 75, 114 Thomas, E.L., 82, 373 Thomas, M A., 393 Thompson, J.L., 119, 120, 393 Thunell, R.K., 419 Threshold sensory tests for dairy products, 508–509 Tobias, J., 79, 275, 277, 299, 310, 322–324 Toledo, P., 118 Tong, L.M., 83, 172, 174 Torres, N., 491, 498 Trask, P.H., 23 Trigeminus nerve pathway, 36 Trolle, B., Trout, G.M., 1, 45, 79, 81, 83, 85, 225 Troy, H.C., 343, 344 Tucker, J.S., 266 Tuckey, S., Tunick, M.H., 495, 499 Tyle, P., 35 U Uatoni,B., 298, 301 Ultra-high temperature (UHT) process, 79 Unclean off-flavor in Cheddar cheese, 265 USDA Swiss Style Yogurt score card, 221 U.S.Department of Agriculture Score card for milk and cream, 44 USPHS/FDA Grade A Pasteurized Milk Ordinance (PMO), 76 V van Aardt, M., 112, 117 van Gemart, L.J., 508 van Hekken, D., 489–502 van Hekken, D.L., 489, 498–496, 497, 499, 500 Vanilla ice cream and ADSA scoring guide, 280 body and texture, 294–296 body defects of, 296–298 color and package, 287–289 flavor, 300–303 melting quality of, 289–294 off-flavor in, 303–307 texture defects of, 298–300 Index van Slyke, L.L., 261 Vangroenweghe, F., 75 Variegated frozen desserts, 321–322 Vedamuthu, E.R., 264 Vega, C., 277, 293 Vickers, Z., 22, 33 Vinegar-like defects in cottage cheese, 186 Vision and food appearance, 20–22 Vitamin-fortified whole milk, 85 Vodovotz, Y., 299 von Sydow, E., 13 W Walker, S.J., 75 Walstra, P., 293 Wanke, E., 23, 24, 26 Water ices, 326–327 Weak-bodied cottage cheeses, 179, 259 Weber’s law for stimulus intensity, 9–10 Weckel, K.G., 85, 122 Wendorf, W.L., 247 Westerbeek, H., 307 Whey cream butter, 137 Whey off-flavor Cheddar cheese in, 265 cottage cheese in, 185–186 Whey proteins, descriptive analysis, 511–512, 513 Whipped butter, 137 Whipped cream from pressurized containers, 125–127 White, C.H., 81, 83, 85, 171, , 297, 424 Whited, L.J., 83, 85 Whole milk, 78 Wibley, R.A., 275, 317 Widmer, A., 80 Wilcox, J., 277 Wildmoser, H., 277, 285, 292, 293, 298, 299 Wilkinson, C., 35 Wilson, H.L., 261 Wilster, G.H., 261 Wine aroma wheel, 28 Winhab, E.J., 282, 285, 298 Winquist, F., Wireless temperature pill for internal temperature of milk container, 102 Wisconsin Dairy Products Association, 70 Witherly, S.A., 35 Wolters, C.L., 299 573 World Championship Cheese Contest, 67–70 World Dairy Expo Championship Dairy Product Contest, 70 Wright, R.H., 25, 508 Wyatt, C.J., 180, 183 X Xanthan gum and yogurt, 204 Xanthine oxidase, 304 Xanthomonas campestris, 205 Y Yamaguchi, S., 28 Yan, W., 31 Yates, M.D., 512 Yeasty defects in cottage cheese, 186 Yeasty off-flavor in Cheddar cheese, 266 Yeasty Swiss cheese, 453 Yogurt definition of, 193 flavors of, 203 history of, 191–192 manufacturing and, 198–199 culturing, 201–202 fruit addition, 202 packaging and cooling, 202–203 pasteurization and homogenization, 199–200 sensory defects and body and texture, 205–209 color and appearance defects, 209–212 flavors, 212–218 sensory evaluation of, 218–222 stabilizers and, 203–205 starter handling and fermentation, 197–198 Yogurt cultures (Microflora), 195–196 Young, N., 23 Yvon, M., 436 Z Zehren, V.L., 389 Zhang, Y., 32 Zhang, Z, 277, 292 Zhao, G.Q., 32 Zheng, J., 31 Zou, J., 362, 373 Zoumas-Morse,C., 298, 301 ...The Sensory Evaluation of Dairy Products Second edition Stephanie Clark Michael Costello MaryAnne Drake Floyd Bodyfelt l l l Editors The Sensory Evaluation of Dairy Products Second... for sensory assessment by graders at anAmerican Cheese Society Cheese Competition The Sensory Evaluation of Dairy Products is intended for all persons who seek a book entirely devoted to the sensory. .. the quality of their products The other products covered include concentrated and dry milk and whey, pasteurized process cheese and related products, sour cream and related products, Swiss cheese