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Algae have attracted the attention of researchers and consumers due to their health‐promoting bioactive compounds. In addition, the high content of polysaccharides may confer important technological properties when included in foods with high moisture content, such as fresh cheese. In this study, two dried algae species—Fucus spiralis and Petalonia binghamiae, were added to fresh cheese to improve its functional properties. Syneresis was evaluated by water holding capacity (WHC) and measurement of weight loss of the cheeses during storage at 4°C. Cheeses were also analysed for antioxidant activity, composition, and organoleptic properties. The addition of dried seaweed significantly reduced the weight loss of fresh cheese during storage (p < 0.05), which is normally associated with a loss of sensory properties. A significant increase (p < 0.05) in antioxidant activity was also observed in the cheeses with the addition of both algae. Except for the cheese with the addition of F. spiralis (1 g/100 g), the chemical composition did not change (p > 0.05) when the algae were added to the cheeses. Cheese with the addition of dried F. spiralis showed the best results in the sensory tests, consumer preference, and purchase intention. [ABSTRACT FROM AUTHOR]

The present study was undertaken to standardize the milk fat, stevia level, and optimize fortification of carrot pulp at 10, 20 or 30 % levels separately replacing the chakka for production of low-fat and low-sugar functional shrikhand, a fermented Indian dessert from cow milk. On the basis of sensory evaluation, it was determined that the most favorable shrikhand was prepared using milk with 1.5% fat and replacing 60% of the sugar with stevia. Additionally, the incorporation of carrot pulp at a 20% level was identified as the optimal choice. This carrot pulp-enriched shrikhand was further assessed for its physico-chemical attributes such as pH, thiobarbituric acid reacting substances (TBARS) value and water activity, microbiological quality (including total plate count, coliform, psychrophilic, yeast and mold counts), and sensory characteristics over a 9-day period, with evaluations at intervals of three days (0, 3, 6, and 9 days), and then it was compared with the control. Although the mean TBARS values showed an increasing trend, the values of carrot pulp treated shrikhand (0.497 mg manolaldehyde/kg) was significantly (p < 0.05) lower than control (0.582 mg manolaldehyde/kg) samples during the 9 days storage period. Further, the sensory evaluation results of shrikhand with carrot pulp exhibited significantly higher (p < 0.05) mean scores for color, appearance, and overall acceptability. The microbiological quality parameters of both products (control and treated) remained within permissible limits, when stored under refrigerated conditions for up to 9 days. In conclusion, shrikhand with 20% carrot pulp is recommended due to its ability to add value to the product by enhancing its functional properties and overall acceptability. [ABSTRACT FROM AUTHOR]

This study aimed to develop a Halloumi cheese using cow's milk and fortify it with garlic and pepper to evaluate its physicochemical, microbiological, and sensory properties. The developed Halloumi cheese showed a significant increase (p < 0.05) in its total solids, protein, fat, and ash contents, and a significant decrease (p < 0.05) in moisture and pH during a 35-day storage period. The textural properties of the cheese were significantly affected (p < 0.05) by the storage period. The microbiological shelf life of the Halloumi cheese was 21 days in refrigerated conditions. In sensory evaluation, the cheese fortified with the spice powder mixture received higher consumer acceptance than nonfortified Halloumi cheese. [ABSTRACT FROM AUTHOR]

Gulab Jamun is an Indian traditional sweet made with dhap variety of khoa and maida. This study is aimed at utilising dairy by-products like ghee residue and buttermilk powder in the development Gulab Jamun, whereby increasing the biological value of the sweet and aimed at effective reduction of dairy waste. Computation of the optimised solution was done using these three variables namely, ghee residue, maida and sweet cream buttermilk powder (SCBMP) and five responses consisting of sensory characteristics (flavour, body and texture, colour and appearance, sweetness and overall acceptability) with Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM). The optimum level of the variables was obtained as ghee residue, maida and SCBMP at 12.98%, 10.1% and 25.45%, respectively, at 99.1% desirability and all the responses fitted well into the quadratic equation with R2> 0.90. [ABSTRACT FROM AUTHOR]

Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in developing countries as a milk alternative. Poor stability has been an urgent problem to solve of soy yogurt products over past several years. The present study aimed to construct multiple network composite gel by adding low acyl gellan gum (LAG) to improve the stability. The effect of addition of LAG on property of soy yogurt was investigated by determining water holding capacity, texture, rheology, particle size, and zeta potential. The results showed that water holding capacity was significantly higher than control. The soy yogurt with 0.1% LAG had a stable gel network with much gel strength and viscosity, and strengthened interaction between complex gel. The addition of LAG increased the particle size and decreased zeta potential. Furthermore, sensory properties were acceptable. Therefore, during industrial production, LAG could act as an appropriate stabilizer to inhibit poor body and bring more desirable sensory characteristics of soy yogurt. [ABSTRACT FROM AUTHOR]

Nile perch (Lates niloticus) is a major fish species in East Africa and its processing produces sufficient amounts of by-products containing significant amounts of long-chain polyunsaturated fatty acids (PUFAs). Due to the health benefits associated with PUFAs, they can be incorporated into commonly consumed foods such as yoghurt. This study is aimed at developing an omega-3-rich functional yoghurt and evaluating its quality and acceptability. Omega-3-rich fish oils were obtained from Nile perch fat pads in the presence and absence of a commercial food grade enzyme Alcalase. Recovery of omega-3-rich fish oil was done by centrifugation at 1000 × g at room temperature. The peroxide value (PV), anisidine value (AV), total oxidation (TOTOX), and free fatty acids (FFA) were some of the quality parameters investigated. Natural yoghurt (150 ml) was prepared and spiked with 3.5 g of omega-3-rich Nile perch oil. To mask the fishy flavor and taste, four different flavors were used and sensory evaluation of the yoghurt samples was performed. The liberation of Nile perch fish oil in the absence of Alcalase gave better yield (60.7% wet weight), while the use of Alcalase gave lower yields (48.3% wet weight). Assessment of the quality of the extracted fish oils showed that all parameters were within the required limits. Sensory characterization by a panel of students showed that passion and strawberry flavors were the most liked with mean values of 4.65 and 4.625, respectively. This study revealed that substantial amounts of omega-3-rich fish oil can be extracted from Nile perch fish pads in the absence of exogenous enzymes. Fortification of yoghurt with omega-3-rich Nile perch fish oils is an approach towards increasing omega-3 intake within the Kenyan population and globally. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to reveal aroma-active compounds and sensory properties of Çökelek cheese made from milk, yogurt and Tuluk yogurt. For this purpose, aroma active compounds in Çökelek samples were determined by Gas Chromatography-Olfactometry. Furthermore, sensory properties of cheese samples were determined by Spectrum® analysis. As result, 17 identified and 2 unknown aroma active compounds were determined in Çökelek samples. Butyric acid, Furaneol® and sotolon were identified at high intensities in all cheeses. It was determined that the intensity of butyric acid was higher in Çökelek made from yogurt while the intensities of Furaneol® and sotolon were found to be higher in Çökelek made from milk. "Cooked", "Whey", "Creamy", "Rancid" "Fermented", "Yeast", "Sour", "Salty", "Sweet" and "Umami" were defined as characteristic sensory terms for Çökelek cheeses. It was determined that cooked, creamy and sweet were perceived in Çökelek made from yogurt while yeast aroma was found to be a higher in Çökelek made from Tuluk yogurt. [ABSTRACT FROM AUTHOR]

What factors have led to the introduction and market growth of synthetic and substitute food products? What will be the impact of an increasing supply of these products upon the food industry's market structure, market performance, market integration and coordination, and consumer behavior? The author discusses the development and impact of synthetic and substitute food products in a broad sense, and he also includes numerous examples of specific commodities and products. [ABSTRACT FROM AUTHOR]

The article discusses the use of taste response tests in marketing research. The author notes a number of different methods employed in taste testing, including initial judging by trained experts, tests to determine the subjective response of consumers and observations of consumers taking samples over extended periods of time. According to the author, the symbols and price identifications used in the designation of samples have an effect on consumer preferences. Included are results from taste tests involving chocolate milk and cheese.

The present study introduces the potential use of mung bean (Vigna radiata) as a functional ingredient in yoghurt. Yoghurt was prepared with standardized cow's milk and green gram paste was added to the stirred yogurt at the rates of 5, 10, 15, 20 and 25% (w/w). Sensory evaluation revealed that there was a significant difference among sensory scores of yoghurt enriched with different levels of mung bean paste. The yoghurt enriched with 10% mung bean paste demonstrated the overall high sensory acceptability. Product was further evaluated for microbial and physico-chemical properties during 28 days of storage at 4°C. Titratable acidity and pH of yoghurt demonstrated similar concomitant trends. Yeast, Moulds and Coliform counts were negligible throughout the storage. Total solids, Brix and fat contents of yoghurt enriched with 10% mung bean paste were 25.94%, 21° and 3.5% respectively. Yoghurt made with 10% mung bean paste conformed to the national standards. Therefore, yoghurt enriched with mung bean paste can be considered as a novel dimension to fermented dairy products. [ABSTRACT FROM AUTHOR]

The effects of Lactobacillus casei BGP93 used as adjunct culture on the physicochemical, textural and sensory characteristics of a dairy beverage processed with goat Coalho cheese whey powder and Streptococcus thermophilus TA-40 as starter (ST-LC beverage) were investigated in comparison to a control product (ST beverage) without L. casei. No significant differences were observed between the ST and ST-LC trials concerning the acidification pattern throughout the fermentation process (P>0.05). Post-acidification was also not observed for both trials since their pH values were maintained stable, without significant differences during 21 days at 4 ± 1 °C. This pH stability reinforced the maintenance of firmness, consistency, cohesiveness and viscosity index without significant differences between the sampling periods throughout the whole storage in both trials, and also that no significant difference was verified between the ST and ST-LC beverages in the sensory evaluation (P>0.05). [ABSTRACT FROM AUTHOR]

Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or tools that can be applied objectively or subjectively within the constructs of carefully selected testing procedures and parameters. Depending on the chosen test, evaluators are able to probe areas of interest that are intrinsic product attributes (e.g., flavor profiles and off-flavors) as well as extrinsic measures (e.g., market penetration and consumer perception). This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk. In addition, evaluation methods outside of traditional sensory techniques and future outlooks on the subject of sensory analysis of fluid milk are explored and presented. [ABSTRACT FROM AUTHOR]

We investigated the performance of multidimensional alignment analysis and multidimensional scaling on phi coefficient values to evaluate check-all-that-apply questionnaire data. We evaluated 6 dairy foods belonging to the category of requeijão cremoso processed cheese (traditional, with starch, or with starch and vegetable fat). We obtained sensory descriptors using trained assessors in descriptive analysis for comparison. A checkall- that-apply questionnaire used with 121 consumers (77 women and 44 men; 18 to 57 yr old) proved to be a suitable alternative for sensory profiling, providing descriptions similar to descriptive analysis and discriminating between products. Multidimensional alignment analysis and multidimensional scaling were efficient and logical approaches for obtaining a deeper understanding of the data, allowing us to clarify the relationships between sensory descriptors and products and contribute to optimizing the different formulations of requeijão cremoso. [ABSTRACT FROM AUTHOR]

Santo Giorno cheese, obtained from raw milk and selected autochthonous starters, is emerging as the newest typical food product from the Southwestern region of Paraná, Brazil. The objective of this study was to evaluate the acceptance of the cheese with two ripening times of 60 and 180 days, produced in two dairy factories, testing two starters and two preservatives. Subjective sensory evaluation was applied using 129 consumers and hedonic scales for the attributes and for purchasing intent. A questionnaire involving the rate of cheese consumption was also used. The results suggested good reproducibility of the cheese preparation by the dairy factories, with no significant differences between the type of preservative used and the suitability of the two types of starter tested. An inverse relationship between hedonic scores for attributes (appearance, color, odor, texture, flavor) and ripening time was observed, except for texture. By applying multinomial logistic regression and a box plot analysis, a significant effect of age on cheese purchasing intent was verified, with a mean acceptance rate of 87.8% for 60 days ageing and 81.8% for 180 days ageing. Results revealed a possible Santo Giorno cheese public of older consumers who had a cheese consuming habit. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the changes in physical, chemical and sensory properties of the kasar cheese and its processed and analogue types during 90-day storage. Aroma-active compounds in the cheeses were identified by gas chromatography-olfactometry. Sensory properties of the cheeses were determined by descriptive sensory analysis. Differences in basic composition of the cheeses were found. There were also significant differences among the cheeses in terms of meltability, oil separation index, L* and a* values. Whey, cooked, creamy and fermented were the most intense sensory descriptors in the cheeses analyzed on days 1 and 30. However, waxy and animal intensities were much higher in analogue cheese than others. 18 aroma-active compounds were determined in the cheeses during 90 day storage. Diacetyl, acetic acid, butyric acid, 2-/3-methyl butyric acid, 2-acetyl-2-thiazoline, β-ionene, 2-phenylethyl alcohol, maltol, p-cresol, sotolon, δ-decalactone and γ-dodecalactone were some of the characteristic aroma-active compounds. Kasar cheese was the most liked cheese while analogue cheese was the least liked cheese by consumers. [ABSTRACT FROM AUTHOR]

Winter yoghurt is one of the most popular dairy products in Van and Hatay region of Turkey. It is made of different kinds of milk, and known as "cooked yoghurt" or "salted yoghurt" due to its high solids content and long shelf life. In this study, two different concentration methods were used to produce traditional winter yoghurt. Some physical (firmness and cohesiveness, L-, a- and b- values), chemical (total solid, fat, protein, pH, lactic acid, salt) and sensory analyses (color, odor, consistent and flavor) were made to determine the effect of production methods and storage on winter yoghurt samples at the 1st, 30th, 60th and 90th days. Significant differences were found between sensory, rheological properties and color values of winter yoghurts however no significant differences were found between physicochemical properties of the samples. Especially, winter yoghurts produced from 100% goat milk were the more appreciated samples. [ABSTRACT FROM AUTHOR]

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The agricultural industry generates large amounts of residues, commonly considered as waste. By-products from industrial processing of cacao, coffee and orange were used to formulate a dairy drink. The enriched dairy product was elaborated using a 10% aqueous extract of cocoa bean shells, coffee silverskin and orange peel. A design of mixtures of extreme vertices was applied to test the proportions of the ingredients of the aqueous extract. Sensorial characteristics like taste, odor, color and appearance were evaluated by a semitrained testing panel applying the method of multiple comparisons, comparing the test formulations with a commercial drink of coffee and cocoa. The test formulations that were rated similar to the reference drink were selected to improve their total polyphenol content (TPC) applying a mathematical process of linear optimization. This approach indicated an optimal formulation containing 74 % cocoa bean shells, 24.50% coffee silverskin and 1.50% orange peel. This formulation gave TPC values of 5.74 ± 0.41 Gallic Acid Equivalent (GAE) mg/g, 82.20 ± 0.08% antioxidant activity by the diphenylpicrylhydrazyl (DPPH) assay and 114.78 mg/l caffeine content. The results demonstrate the feasibility to produce a drink enriched in antioxidant compounds retaining good sensorial attributes using industrial by products. [ABSTRACT FROM AUTHOR]

Yoghurt is considered as a healthy food and incorporating carrot powder will make it even healthier. Carrot powder is a good source of beta carotene and provitamin A. The objective of this study was to determine the effects of adding carrot powder on the physicochemical, microbiological and sensory properties of low fat plain yoghurt. Plain and carrot yoghurt were prepared in the laboratory scale production using low fat milk. Carrot yoghurt was prepared by blending low fat milk with 1%, 2% and 3% carrot powder before fermentation. Physicochemical analysis revealed a decrease in pH value and an increase in titratable acidity, viscosity and total soluble solids with the increase of carrot powder. On the other hand, protein content decreased with the increase of carrot powder. In terms of the lightness (L*) and the redness (a*), 3% carrot yoghurt had low values of lightness while it had higher values of redness. Microbial count showed the significant difference between the 3% carrot yoghurt and 1% and 2% carrot yoghurt. There was a significant difference on the sensory scores of colour and aroma of carrot yoghurt and plain yoghurt as the carrot yoghurt got higher scores than plain yoghurt. There was no significant difference (p<0.05) between the acceptability of the plain yoghurt, 1% and 2% carrot yoghurt and a significant difference was there between 3%. Thus, fortifying yoghurt with 1% and 2% carrot powder produced acceptable yoghurt with beneficial health effects. [ABSTRACT FROM AUTHOR]

The leading biochemical process during ripening of cheese in a lamb skin sack is lipolysis. In order to evaluate the influence of free fatty acids (FFA) liberated during lipolysis, on the cheese in a sack flavour and aroma, the relationship between sensory properties (odour, taste and total sensory score) and FFA content throughout ripening was determined. Additionally, differentiation of cheeses in various ripening stages was performed by analysis of specific profile of cheese volatile compounds using electronic nose. The obtained results demonstrated that the content of certain FFA is responsible for specific flavour and aroma in various ripening stages, which directly influence the consumers' sensory scores of the cheese. The concentration of fatty acids C 14:0, C 14:1, C 17:0, C 18:0, C 18:2n-6 and C 23:0 (P<0.05), as well as C 16:0, C 18:3n-3, C 23:0 (P<0.01) in 45 days matured cheese resulted in significantly positive correlation with cheese odour. Concentrations of fatty acids C 8:0, C 17:0, C 18:0 C 18:1n-9t, C 18:1n-9c (P<0.05), C 14:0, C 16:0, C 16:1, C 18:3n-3, C 21:0, C 23:0 (P<0.01), C 12:0, and C 22:0 (P<0.001) correlated significantly with the cheese taste. As a consequence of the ripening time and the ripening conditions, C 4:0, C 6:0 and C 8:0 fatty acids were accumulated and contributed to the lower sensory scores of the 60 days matured cheese. Long-chain unsaturated FFAs ttC 18:2, C 20:2 and C 22:6n-3, also negatively correlated with the sensory properties of cheese in a sack, probably as precursors for synthesis of shorter acids and alcohols. Electronic nose analysis showed very well differentiation of cheeses in various ripening stages and these results are mostly in accordance with the results of consumers' sensory assessment and physicochemical analyses. Well matured cheese was not well accepted by consumers due to the extensive lipolysis reactions in cheese during ripening. In terms of sensory quality electronic nose could be of a great help to cheesemakers in satisfying consumers requirements for optimal flavour and aroma properties of cheese by estimating ending of ripening time and lipolysis reactions. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine physical, chemical and sensory properties and volatile components of butter samples sold in Çanakkale. For this purpose, color, viscosity, refractive index, melting point, moisture (%), total acidity (%), acid degree value and fat content (%) of the samples were determined in eleven butter samples. Volatile compounds were identified by gas chromatography-mass spectrometry. Sensory properties of samples were determined by SpectrumTM method. There were significant differences among butter samples in terms of physical, chemical and sensory properties. Viscosity, refractive index, melting point, moisture, total acidity and fat content of the samples ranged between 45.40-62.0 cP, 1.3331-1.4672, 32.50-37.50 °C, 15.03-19.06%, 0.24-0.42%, 82-89%, respectively. Diacetyl, acetoin, acetic acid, hexanoic acid, butyric acid and d-decalactone were major volatiles in butter samples. In addition, cooked, creamy, rancid and margarine-like were the characteristic terms developed by the panelists. [ABSTRACT FROM AUTHOR]

The objective of the present study was to evaluate the effect of dietary supplementation of fish oil (FO) alone or in combination with hydrogenated palm oil (FOPO) on the fatty acid (FA) profile of milk and cheese from dairy cows, and the sensory characteristics of cheese. Nine Holstein cows (173 ± 21 DIM) were used in a replicated 3 × 3 Latin square design with three 21 d periods. Except for milk lactose yield, milk and cheese components were not affected by dietary treatment. Cheese elaborated from milk when cows were supplemented with FO had a more intense yellowness and higher notes for colour homogeneity than cheese elaborated from milk when cows were on control and FOPO treatments. FOPO treatment resulted in cheese with higher tough texture than control and FO treatments. Milk and cheese contents of C6:0, C8:0, C10:0 and C14:0 and atherogenicity index were lower with FO and FOPO treatments than with control. Compared with control and FOPO, FO treatment increased VA and DHA content in milk and cheese. In conclusion, supplementation of dairy cow diets with FO alone or in combination with hydrogenated palm oil can enhance the FA profile of milk and cheese without deleterious effects on sensory characteristics of cheese. [ABSTRACT FROM AUTHOR]

The effect of the addition of galactooligosaccharide (GOS) on the physicochemical, optical, and sensory characteristics of ice cream was investigated. Vanilla ice cream was supplemented with 0, 1.5, and 3.0% (wt/wt) GOS and characterized for pH, firmness, color, melting, overrun, as well as subjected to a discriminative sensory test (triangle test). For comparison purposes, ice creams containing fructooligosaccharide were also manufactured. The GOS ice creams were characterized by increased firmness and lower melting rates. Different perceptions were reported in the sensory evaluation for the 3.0% GOS ice cream when compared with the control, which was not observed for the fructooligosaccharide ice cream. Overall, the findings suggest it is possible to produce GOS ice cream with improved stability in relation to the physicochemical parameters and sensory perception. [ABSTRACT FROM AUTHOR]

This study investigated the effect of fat content (3.5; 1.5 and 0.1 % w/w), together with total solids content on selected rheological and sensorial characteristics of yoghurt samples fermented with exopolysaccharides producing lactic acid bacteria (Streptococcus termophilus and Lactobacillus delbrueckii ssp. Bulgaricus). Rheological flow and oscillatory tests showed that all tested yoghurt samples behave like thixotropic fluids. Pronounced hysteresis areas were obtained for skimmed yoghurts with added solids (skim milk powder and lactose, 2 and 3% w/v). Higher levels of fat favored the flow properties of the yogurt samples, enabling the formation of more stable viscoelastic gel networks. Sensorial characteristics were highly appreciated for samples with higher fat content. [ABSTRACT FROM AUTHOR]

The present study aimed to evaluate the effect of a peptidolytic adjunct (Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei), as a tool to accelerate ripening, on sensory properties and acceptability of Scamorza cheese obtained using 2 types of milk (Friesian and Friesian + Jersey) and Streptococcus thermophilus as primary starter. A 10-member panel was trained using a specific frame of references and used a specific vocabulary to assess cheese sensory properties through quantitative descriptive analysis (QDA), whereas 87 consumers were used to evaluate product acceptability. Analysis of variance showed that milk type did not markedly alter cheese sensory properties. Conversely, panelists perceived higher intensities of butter, saltiness, and sweetness flavors in cheese without adjunct culture (ST), whereas the addition of the adjunct culture (ST+A) induced higher and sourness flavors, oiliness and grainy textures, and lower adhesiveness, moisture, springiness, and tenderness. Principal component analysis showed positive relationships between pH and tenderness, sweetness and saltiness and a negative correlation between pH and grainy, oiliness, color and structure uniformity, sourness, and milk. Most of the differences observed in QDA and most of the relationships observed in the principal component analysis were linked to the higher microbial activity induced by the adjunct culture. Independently of milk and starter types, consumers perceived Scamorza cheese as characterized by a good eating quality (mean liking scores were all above the neutral point of the hedonic scale). Although ST cheeses showed higher values for overall liking, 2 homogeneous groups of consumers were identified using partial least squares regression analysis. One group preferred ST cheeses with higher levels of tenderness, adhesiveness, springiness, and moisture in terms of texture, butter in terms of flavor, and sweetness in terms of taste, whereas a second group preferred ST+A products characterized by specific attributes of texture (cohesiveness and oiliness), flavor (milk), taste (sourness), and appearance (structure and color uniformity). We conclude that further studies for the development of short-ripened products based on the use of adjunct cultures should be conducted to promote product differentiation and meet the sensory requirements of particular segments of consumers. [ABSTRACT FROM AUTHOR]

Dulce de leche samples available in the Brazilian market were submitted to sensory profiling by quantitative descriptive analysis and acceptance test, as well sensory evaluation using the just-about-right scale and purchase intent. External preference mapping and the ideal sensory characteristics of dulce de leche were determined. The results were also evaluated by principal component analysis, hierarchical cluster analysis, partial least squares regression, artificial neural networks, and logistic regression. Overall, significant product acceptance was related to intermediate scores of the sensory attributes in the descriptive test, and this trend was observed even after consumer segmentation. The results obtained by sensometric techniques showed that optimizing an ideal dulce de leche from the sensory standpoint is a multidimensional process, with necessary adjustments on the appearance, aroma, taste, and texture attributes of the product for better consumer acceptance and purchase. The optimum dulce de leche was characterized by high scores for the attributes sweet taste, caramel taste, brightness, color, and caramel aroma in accordance with the preference mapping findings. In industrial terms, this means changing the parameters used in the thermal treatment and quantitative changes in the ingredients used in formulations. [ABSTRACT FROM AUTHOR]

Kaschkaval cheese from cow's milk by two methods of heat treatment: conventional heat treatment of cow's milk (62°-67 °C) followed by hot brining of the cheddared curd in 14% solution of NaCl at the temperature of 72°-74 °C; microwave heat treatment of milk (f=2450MHz, p=800W, t°=62°-67 °C) followed by direct microwave treatment of the cheddared curd and dry salting were made in laboratory conditions. Produced kaschkaval cheese was placed for ripening at the temperature of 8°-10 °C for 45 days. Fatty acid profile of the samples kaschkaval cheese on the 5th, 15th, 30th and 45th day of ripening was studied. After 45 days sensory profile of mature kaschkaval cheese was analysed. It was found that the mature kaschkaval cheese, produced by microwave treatment, showed higher concentrations of monounsaturated fatty acids and lower concentrations of saturated fatty acids in comparison with the classical cheese. With the highest concentration of saturated fatty acids throughout the ripening period is established palmitic acid (C16:0) It showed a high concentration after ripening in the classical kaschkaval cheese. Oleic acid (C18: 1) shows the highest concentration of monounsaturated fatty acids group after ripening period, its concentration is higher in the microwave kaschkaval cheese. Of the polyunsaturated fatty acids has established only linoleic acid (C18:2). The concentrations of this fatty acid in the two samples kaschkaval cheese are almost identical. The mature kaschkaval cheese obtained by microwave treatment showed better sensory profile compared to the classical cheese. [ABSTRACT FROM AUTHOR]

Cheese is the most diverse group of dairy products that is widely produced and consumed worldwide. Of them, braided cheese locally known as Muddaffara is one of the most popular cheese types in Sudan. However, studies on the eating quality of Muddafara cheese is very limited. Therefore, the aim of the study was to investigate the effect of heat treatment and salt (0%, 5%, and 10%) on the sensory attributes of Sudanese braided cheese during ripening (3 months at 5±2°C). In this study, a factorial experiment in completely randomized design was used to evaluate the effects of these treatments on the sensory characteristics of braided cheese processed from raw (BCRM) and pasteurized (BCPM) milk and then ripened in salted whey for up to 3 months. The results indicated that the heat and salt concentration significantly (P ≤ 0.05) affected the sensory attributes of braided cheese. Higher changes in texture had occurred in salted whey (SW) cheese during storage compared to that stored in 0% SW. Sensory characteristics of the cheese sample stored in 5% were significantly (P ≤ 0.05) better when compared with those stored in 0 % and 10% SW. Organoleptically, BCRM and BCPM stored in 5% SW were superior to those stored in 0% and 10% salted whey. The obtained results suggest that pasteurization and ripening in low salted whey improved the acceptability and quality life of braided cheese. Further studies are needed to ascertain the microbiological quality and safety of BCRM. [ABSTRACT FROM AUTHOR]

Objective. To determine the degree of liking of the Oportunidades programme dietary supplements (DS) -purees and beverages- added with different iron salts (IS): reduced iron (RI), ferrous sulphate (FS) or ferrous fumarate (FF) during 24 weeks of storage. Materials and methods.The DS were evaluated through a hedonic scale for aroma, flavour and colour attributes; at time zero and every eight weeks, each panel member evaluated three DS with same flavour and presentation but different IS. Seventy women participated as panel members. Results.The chocolate and banana DS exhibited a change in preference by colour and flavour due to storage. DS with FS or RI showed the least preference by flavour and colour in the context of the three IS considered. The chocolate and neutral DS enriched with FS changed their colour and flavour. Conclusion. DS were, in general, well-liked; nonetheless, for purees enriched with FS and for beverages enriched with RI, the less-liked attributes were colour and flavour. [ABSTRACT FROM AUTHOR]

This study investigated the effect of red ginseng extract (RGE) on the physicochemical properties, sensory test, and antioxidant activity of milk. The milk samples with RGE added at 0.5, 1, 1.5, and 2% were analyzed during storage at 4°C. The physicochemical properties included composition of milk, pH, titratable acidity, and color. The antioxidant activity of milk samples was determined using the 2,2-diphenyl-1-picrylhydrazyl method, β-carotene bleaching assay, and ferric thiocyanate assay. An increase in the amount of RGE in milk resulted in an increase of lactose and total solids content, titratable acidity, and a* and b* values, whereas fat and protein contents remained unchanged. Also, pH and L* value decreased. The antioxidant activity of milk samples supplemented with RGE was higher than that of the control sample. Sensory evaluation was performed using a quantitative descriptive analysis. Two types of samples were used: (1) sterilized milk fortified with RGE (0.5, 1, 1.5, and 2%) and (2) 2% RGE, 2% RGE with oligosaccharide, and 2% RGE with oligosaccharide and cyclodextrin. The addition of oligosaccharide and cyclodextrin could effect an increase of sweetness, a decrease of bitterness and flavor of RGE, and aftertaste. Therefore, milk supplemented with RGE could be useful as a functional food. [ABSTRACT FROM AUTHOR]

This study links sensory analysis with consumer willingness to pay (WTP) for national, private label, and local brands of cheese at the retail level. Results indicate that a lesser-known local brand is rated the highest of four cheese brands for its sensory characteristics, but is not competitive with the other brands, in terms of consumer WTP, unless it has a state-sponsored designation (SSD). The competitiveness of a second local brand with high label recognition was aided when labeled "locally-produced," but not by the SSD. Hence, local designations strengthen brands in general, but SSDs are best for lesser known, high quality products. [ABSTRACT FROM AUTHOR]

Greek yogurt is currently the largest growing sector in the dairy industry. Because no standard of identity exists for Greek yogurts in the United States, and they can be made by a variety of methods, variability in sensory properties is expected. Knowledge of consumer perception and specific drivers of liking will be useful information for product developers. The objective of this study was to document the sensory properties of commercial Greek yogurts and to determine drivers of liking through descriptive profiling and consumer testing. Flavor and texture attributes of commercial Greek yogurts (n = 24) were evaluated in triplicate by a trained descriptive sensory panel. An online survey (n = 520) was used to collect consumer usage and attitude information for Greek yogurts before consumer acceptance testing. Consumer acceptance testing (n = 155) was then conducted on commercial Greek yogurts (n = 10). Univariate and multivariate statistical analyses were used for data analysis. Sensory properties of yogurt differed with fat content and manufacture (Greek vs. fortified Greek). Full-fat yogurts were characterized by firmness and denseness, whereas low- and non-fat yogurts lacked firmness, denseness, cohesiveness, and, after stirring, viscosity. Fortified Greek yogurts generally had more surface shine and jiggle and lower denseness compared with traditional Greek yogurts. Fewer flavor differences were observed among yogurts compared with texture differences. Fortified Greek yogurts displayed a burnt/beefy flavor not documented in traditional Greek yogurts, but this flavor was not evident in all fortified Greek yogurts. Consumer preferred Greek yogurts with firm, dense texture, moderate sweet aromatic, milkfat and dairy sour flavors, and moderate sour taste. Consumers were aware of the increased protein content of Greek yogurts but generally unaware of differences between strained and fortified Greek yogurts; both strained Greek and fortified Greek yogurts received the highest overall liking scores in blinded acceptance testing. Successful Greek yogurts can be manufactured using addition of dried dairy ingredients or by traditional straining and centrifugation. [ABSTRACT FROM AUTHOR]

The objective of this research was to compare the effect of 2 fungal proteases, one that is already commercially established as a milk-clotting agent and another produced at the laboratory scale, on Prato cheese composition, protein and fat recovery, yield, and sensory characteristics. Cheeses were produced according to the traditional protocol, using protease from the fungus Thermomucor indicae-seudaticae N31 and commercial coagulant from Rhizomucor spp. as clotting agents. A 2 x 6 factorial design with 3 replications was performed: 2 levels of coagulants and 6 levels of storage time. After 5, 12, 19, 33, 43, and 53 d of refrigerated storage (12°C), cheeses were monitored for proteolysis, firmness, and casein degradation by capillary electrophoresis. Sensory acceptance was evaluated after 29 d of manufacturing. The different coagulants did not statistically affect Prato cheese composition, protein and fat recovery, and yield. Both cheeses presented good sensory acceptance. Proteolysis increased and firmness decreased for both cheeses during the storage time, as expected for Prato cheese. Caseins were well separated by capillary electrophoresis and the results showed, with good resolution, that the cheeses exhibited similar protein hydrolysis profile. Both cheeses presented good sensory acceptance. The gathered data showed that the protease from T. indicae-seudaticae N31 presented similar action compared with the commercial enzyme, indicating its efficiency as clotting agent for Prato cheese manufacture. [ABSTRACT FROM AUTHOR]

The composition of water given to dairy cattle is often ignored, yet water is a very important nutrient and plays a major role in milk synthesis. The objective of this study was to study effects of elevated levels of iron in bovine drinking water on milk quality. Ferrous lactate treatments corresponding to 0, 2, 5, and 12.5 mg/kg drinking water concentrations were delivered through the abomasum at 10 L/d to 4 lactating dairy cows over 4 periods (1 wk infusion/period) in a Latin square design. On d 6 of infusion, milk was collected, processed (homogenized, pasteurized), and analyzed. Mineral content (Fe, Cu, P, Ca) was measured by inductively coupled plasma mass spectrometry. Oxidative stability of whole processed milk was measured by the thiobarbituric acid reactive substances (TBARS) assay for malondialdehyde (MDA) and sensory analysis (triangle test) within 72 h of processing and after 7 d of storage (4°C). Significant sensory differences between processed milks from cows receiving iron and the control infusion were observed. No differences in TBARS (1.46 ± 0.04 mg of MDA/kg) or mineral content (0.22 ± 0.01 mg/kg Fe) were observed. A 2-way interaction (iron treatment by cow) for Ca, Cu, and Fe concentrations was seen. While iron added directly to milk causes changes in oxidation of milk, high levels of iron given to cattle have subtle effects that initially may not be obvious. [ABSTRACT FROM AUTHOR]

This study aimed to assess and compare the nutritional, technological, and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of the two stored in cold conditions for 21 d. The yield and centesimal composition of the cheeses were not affected by the type of milk used in their preparation. Reductions were observed in the moisture content, pH, proteolysis index, and instrumental hardness; moreover, increases were observed in the syneresis, acidity index, and depth of proteolysis index in all cheeses. The percentages of caprylic, capric, oleic, and linoleic fatty acids were higher in goat milk cheese and cheese made with a mixture of goat and cow milk compared with cow milk cheese, and a sensory evaluation revealed differences in color, flavor, and aroma between the cheeses. The preparation of Minas fresh cheese with a mixture of goat and cow milk can be a viable alternative for dairy products in the market that can be characterized as high-quality products that meet consumer demands. [ABSTRACT FROM AUTHOR]

The present study examines the effect of color on low-fat cheese flavor perception and consumer acceptability. To understand the flavor preferences of the consumer population participating in the sensory testing, 4 brands of retail full-fat Cheddar cheeses labeled as mild, medium, or sharp were obtained. These cheeses were evaluated by a trained descriptive panel to generate a flavor profile for each cheese and then by consumer sensory panels. Overall and color liking were measured using a 9-point hedonic scale, and flavor, chewiness, level of sharpness measured using a 5-point just-about-right (JAR) scale (with 1 being not enough, 3 being just about right, and 5 being too much of the attribute). Subsequently, 9 low-fat Cheddar cheeses were manufactured using 3 levels of annatto (0, 7.34, and 22 g/100 kg) and 3 levels of titanium dioxide (0, 7.67, and 40 g/100 kg) using a randomized block design in duplicate. Cheeses were then evaluated by descriptive and consumer sensory panels. Each consumer testing consisted of 120 panelists who were mainly 18 to 35 yr of age (>90% of total populace) with >60% being frequent cheese consumers. Overall liking preference of the consumer group was for mild to medium cheese. Using the JAR scale, the medium cheeses were considered closest to JAR with a mean score of 3.0, compared with 2.4 for mild cheese and 3.6 for sharp cheese. Among low-fat cheeses, color was shown to be important with consumer liking being negatively influenced when the cheese appearance was too translucent (especially when normal levels of annatto were used) or too white. Matching the level of titanium dioxide with the annatto level gave the highest liking scores and flavor perception closest to JAR. This study established a significant effect of color on overall liking of low-fat versions of Cheddar cheese. [ABSTRACT FROM AUTHOR]

Characterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific to the Aegean region of Turkey. In this study, 52 Sepet cheese samples were analyzed to characterize the physicochemical, textural, volatile compounds, and sensory profiles. The changes in the physicochemical and volatile compositions were investigated during production and ripening periods. The average dry matter (DM; 55.16%), fat-in-DM (45.80%), protein (29.18%), salt-in-DM (12.88%), water activity (0.83), pH (5.50), titratable acidity (1.69%), ripening and lipolysis indices (11.06 and 6.36), firmness (212.20 N), springiness (0.62), cohesiveness (0.57), adhesiveness (0.48 Nmm), and chewiness (66.87 N) values of Sepet cheese samples were determined. Hexanoic, octanoic, decanoic, and butyric acids, which were responsible for the cheesy, waxy, goaty odors, were the most abundant volatile compounds in these cheeses. Most of the volatile compounds increased significantly during production and ripening. Significant changes in most of the physicochemical characteristics were observed up to the third month of ripening. As a result of the descriptive sensory analysis, Sepet cheeses were described with descriptors such as free fatty acid, animal like, sulfurous, creamy, cooked, and whey, and aromatics with high salty basic taste. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the effects of holding time of liquid retentate on flavor of spray-dried whey proteins: Cheddar whey protein isolate (WPI) and Mozzarella 80% whey protein concentrate (WPC80). Liquid WPC80 and WPI retentate were manufactured and stored at 3°C. After 0, 6, 12, 24, and 48 h, the product was spray-dried (2 kg) and the remaining retentate held until the next time point. The design was replicated twice for each product. Powders were stored at 21°C and evaluated every 4 mo throughout 12 mo of storage. Flavor profiles of rehydrated proteins were documented by descriptive sensory analysis. Volatile components were analyzed with solid phase microextraction coupled with gas chromatography mass spectrometry. Cardboard flavors increased in both spray-dried products with increased retentate storage time and cabbage flavors increased in WPI. Concurrent with sensory results, lipid oxidation products (hexanal, heptanal, octanal) and sulfur degradation products (dimethyl disulfide, dimethyl trisulfide) increased in spray-dried products with increased liquid retentate storage time, whereas diacetyl decreased. Shelf stability was decreased in spray-dried products from longer retentate storage times. For maximum quality and shelf life, liquid retentate should be held for less than 12 h before spray drying. [ABSTRACT FROM AUTHOR]

The article presents research on the impact of intended purpose on the quality of beef meat. It explores the employment of meat sensory analysis to obtain the texture profile of beef meat It reveals that beef characteristics of young Pirenaica beef and Holstein-Friesian dairy heifers are similar with the exception of their juiciness in which sustained oiliness and juiciness in Holstein-Friesian were observed to be higher than Pirenaica breeds.

This research was carried out to evaluate the physical-chemical, microbiological and sensorial characteristics of dairy beverages elaborated with buffalo milk and different levels of yoghurt and whey. Five formulations were developed based on buffalo's milk, cheese whey and yogurt. The treatments were: T1=10% milk, 10% whey and 80% yoghurt; T2=10% milk, 20% whey and 70% yoghurt; T3=10% milk, 30% whey and 60% yoghurt; T4=10% milk, 40% whey and 50% yoghurt; T5=10% milk, 50% whey and 40% yoghurt. It was determined the acidity (°D), density at 15°C, fat, total solids (TS) and non-fat solids (SNF). The dairy beverage was evaluated on: pH, titratable acidity, percentages of fat and protein, viscosity, color (CIEL*a*b*), sensorial acceptance test with hedonic scale of five points and preference ordination, coliforms enumeration s at 35°C and 45°C, count of mesophilic aerobic microorganisms. The obtained results, submitted to ANOVA and Tukey Test with significance level of 5% revealed that the whey rates of the dairy beverage influenced pH, acidity, fat, protein, viscosity, L*, and water activity, while the chromaticity coordinates a* and b* did not suffer influence. The formularizations with 10% and 20% whey were the most accepted in the sensorial acceptance test, as well as in the preference of the judges. [ABSTRACT FROM AUTHOR]

Ezine cheese is a white pickled cheese ripened in tinplate containers for at least 8 mo. A mixture of milk from goat, sheep, and cow is used to make Ezine cheese. Ezine cheese has geographical indication status. The purposes of this study were to determine and compare the changes in basic composition, aroma, and sensory characteristics, and proteolytic activity of Ezine cheese stored in tinplate containers and plastic vacuum packages during storage. Aroma-active compounds were determined by thermal desorption gas chromatography olfactometry. To evaluate the proteolytic activity, casein and nitrogen fractions were determined. The results indicated that compounds identified at high intensities were dimethyl sulfide, ethyl butyrate, hexanal, ethyl pentanoate, (Z)-4-heptenal, 1-octen-3-one, acetic acid, butyric acid, and p-cresol. Characteristic descriptive terms were cooked, whey, creamy, animal-like, sour, and salty. The level of proteolysis increased in Ezine cheese during storage. Ezine cheese can be ripened in small-size packaging after 3 mo of storage. Approximately 6 mo is sufficient to produce the characteristic properties of Ezine cheese. [ABSTRACT FROM AUTHOR]

The aim of this work was to study how adding inulin of different average chain lengths (long-chain, native, and short-chain inulin) at a concentration of 7.5% (wt/wt) would affect the physicochemical and sensory characteristics of starch-based dairy desserts formulated with either skim or whole milk. The results have shown that the effect of adding 7.5% inulin of different average chain length can give rise to products with different rheological behavior and different sensory characteristics. The skim milk sample with long-chain inulin and the whole milk sample without inulin showed similar flow behavior. Both samples were perceived to have the same creaminess and consistency intensity, but addition of long-chain inulin increased roughness intensity and, consequently, the sensory quality could be negatively affected. The information obtained may be of great interest in designing new products with nutritional and sensory characteristics that meet consumer demands. [ABSTRACT FROM AUTHOR]

Halloumi cheese is a popular cheese in Lebanon and the Middle East. Today, health-conscious consumers are demanding lower fat foods with sensory properties that are comparable to their full-fat counterparts. The objectives of this work were to characterize the physicochemical and sensory properties of bovine and ovine Halloumi of different fat levels and to provide a baseline sensory profile for Halloumi cheese. Full-fat, reduced-fat, and low-fat samples were produced from ovine and bovine milks in 2 batches resulting in a total of 12 batches. The fat, protein, moisture, ash, pH, sodium, and calcium levels were determined and the instrumental textural characteristics of the samples were measured using a texture analyzer. Eleven trained panelists used quantitative descriptive analysis to profile the sensory attributes of the samples and an acceptability test was conducted with 84 panelists. The type of milk (ovine vs. bovine) significantly affected the moisture and protein contents, whereas fat level had a significant effect on moisture, fat, protein, and ash contents. Instrumental texture analysis revealed that the type of milk significantly affected adhesiveness, chewiness, and hardness, whereas the fat level affected chewiness, hardness, adhesiveness, and cohesiveness. The sensory results of the trained panelists revealed that the ovine cheese was more yellow and harder than bovine cheese, whereas bovine cheese was squeakier. Low-fat and reduced-fat cheeses were also more yellow and harder than full-fat cheese, and full-fat cheese was more moist with no significant differences between the low-fat and reduced-fat varieties. Type of milk and fat level did not have any significant effect on fermented flavor, whey flavor, or saltiness. Bovine cheese received significantly higher scores on overall acceptability, texture acceptability, and significantly lower scores on the food action rating scale. Full-fat cheese obtained the highest score on overall acceptability, and texture acceptability decreased significantly with decreasing fat levels. [ABSTRACT FROM AUTHOR]

In this paper the results of organoleptic evaluation, chemical and microbiological analysis of Sombor cheese were presented. Sombor cheese is a type of autochthonous cheese whose traditional processing method is still in use in areas of northern part of Serbia. The sensory profile, chemical and microbiological analysis were performed on 19 samples of traditionally made chees collected from two households. The sensory evaluation of cheese samples showed its variation in taste and consistency, as well as an unstable cheese flavour. Generally, the traditionally made Sombor cheese in wood modules received a higher score than the cheese produced in the cylindric form. According to the fat content in dry matter Sombor cheese can be classified as a fat cheese and depending of water content in non fat cheese matter, Sombor cheese belongs to the group of soft cheeses. Fat in dry matter and content of total nitrogen showed great variations which indicate the unevenness in technology and unconsistent quality of the raw substrate. Results of microbiological examination showed that lactic acid bacteria were the most abundant flora during manufacturing and early ripening of this cheese. Among them, Lactococci, Lactobacilli and Enterococci represented the main microbial groups of lactic microflora. [ABSTRACT FROM AUTHOR]

The continued popularity of organic and natural foods has generated interest in organic milk, and use of pasture for dairy cattle is a requirement for organic production. This process may improve the health benefits of fluid milk via increases in the unsaturated fatty acid content, including conjugated linoleic acid. Because pasture-based (PB) systems vary in types of forage, it is important to understand the impact of feed on the composition and flavor of fluid milk. The objectives of this study were to compare the chemical and sensory properties of PB milk with conventional fluid milk from Jersey and Holstein cows and to evaluate consumer acceptance of those milks. Fluid milk was collected throughout the 2006 growing season from Holstein and Jersey cows located in 2 herds: one fed a PB diet and one fed a conventional total mixed ration (TMR) diet. Milk was batch-pasteurized and homogenized. Sensory analyses, descriptive profiling, difference testing, and consumer testing were conducted on pasteurized products in separate sessions. Instrumental volatile analysis and fatty acid composition profiling were also conducted. The instrumental and sensory analyses differentiated the PB and TMR milks. Greater percentages of unsaturated fatty acids, including 2 common isomers of conjugated linoleic acid, were measured in PB milks. Trained panelists documented greater intensities of grassy and cowy/barny flavors in PB milks compared with TMR milks when evaluated at 15°C. Volatile compound analysis by solid-phase microextraction and gas chromatography-mass spectrometry separated PB and TMR milk samples. However, analyses showed no compounds unique to either sample. All identified compounds were common to both samples. Consumers were unable to consistently differentiate between PB and TMR milks when evaluated at 7°C, and cow diet had no effect on overall consumer acceptance. These results indicate distinct flavor and compositional differences between TMR and PB milks, but the differences were such that they did not affect consumer acceptance. The current findings are useful to consider as interest in PB dairy production systems grows. [ABSTRACT FROM AUTHOR]

A total of 107 different peptides, all derived from αs1-, αs2-, and β-casein, were identified in different fractions of artisan or industrial Manchego cheese at 4 and 8 mo of ripening, and their sequences were examined. Most of these peptides are described for the first time in Manchego cheese. Taste characteristics (umami and bitter) were assigned based on their AA sequence and the position of these AA within the sequence. The umami taste was predominant in all fractions analyzed by the panelists, and the peptides EQEEL, QEEL, and EINEL, containing a high number of glutamic residues, were found within the fractions. However, in several fractions described as having umami characteristics, no peptides responsible for this taste were detected. Therefore, compounds other than peptides seem to be involved in the umami properties of water-soluble extracts lower than 1,000 Da of Manchego cheese. [ABSTRACT FROM AUTHOR]

Sensory quality is the ultimate measure of product quality and success. Sensory analysis comprises a variety of powerful and sensitive tools to measure human responses to foods and other products. Selection of the appropriate test, test conditions, and data analysis result in reproducible, powerful, and relevant results. Appropriate application of these tests enables specific product and consumer insights and interpretation of volatile compound analyses to flavor perception. Trained-panel results differ from dairy judging and grading and one objective of this review is to clearly address and demonstrate the differences. Information on available sensory tests, when and how to use them, and the powerful results that can be obtained is presented. [ABSTRACT FROM AUTHOR]

Milk component analysis is relatively unusual in the field of quantitative analytical chemistry because an analytical test result determines the allocation of very large amounts of money between buyers and sellers of milk. Therefore, there is high incentive to develop and refine these methods to achieve a level of analytical performance rarely demanded of most methods or laboratory staff working in analytical chemistry. In the last 25 yr, well-defined statistical methods to characterize and validate analytical method performance combined with significant improvements in both the chemical and instrumental methods have allowed achievement of improved analytical performance for payment testing. A shift from marketing commodity dairy products to the development, manufacture, and marketing of value added dairy foods for specific market segments has created a need for instrumental and sensory approaches and quantitative data to support product development and marketing. Bringing together sensory data from quantitative descriptive analysis and analytical data from gas chromatography olfactometry for identification of odor-active compounds in complex natural dairy foods has enabled the sensory scientist and analytical chemist to work together to improve the consistency and quality of dairy food flavors. [ABSTRACT FROM AUTHOR]