Judging of Milk and Milk Products

Dairy products have great significance in our diet. Each time we take our food,the dairy products, in one form or other, constitute the part of our menu. They are consumed not only for shake of nutritive value but also for rich aroma and pleasant taste. The palatability and eating quality of these products is judged/ evaluated by sensory technique, which we have discussed in Unit 1. Also we have discussed in Unit 2 that for the accurate evaluation of sensory quality of dairy products we need a trained or semi-trained panel. This panel should be familiar with the methods of sensory evaluation and produce reliable and accurate results like a calibrated instrument.

One of the prime objectives of milk processors and manufactures of dairy products is to supply good quality products, which have high acceptability level among consumers. Therefore, all the products have to be judged prior to packaging or even before dispatch to the consumers. This can only be meaningfully done if the evaluators know the proper method of judging of dairy products. In this unit we shall discuss the judging techniques of milk and those dairy products, which have commercial significance in our country.