Judging of Dairy Products

Sr.
Module Lesson
No Topic of Lesson
No. No.
.
1 MODULE-1 Sensory Evaluation; Importance, Application and Terminology
1 Introduction, Definition, Importance and applications of
sensory evaluation in relation to consumer acceptability
and economic aspects
2 Factors affecting food acceptance and terminology
related to sensory evaluation
Requirements for Sensory Evaluation and Physiology of Human
2 MODULE-2
Senses
3 Design and requirement of sensory evaluation laboratory
Basic Principles of Human Senses and Sensory
4 Perception

5 Physiology of sensory organ – Tongue.

6 Physiology of sensory organ – Nose.
7 Physiology of sensory organ – Eye and Ear.
8 Classification and Threshold Value of Tastes and Odours

9 Factors affecting sensory measurements

Fundamental rules, Score Card and Sensory Test and Panel
3 MODULE-3
Selection
Fundamental Rules for Sensory Evaluation and Sample
10
preparation
Score Cards and Its Importance In Sensory Evaluation of
11
Dairy Products
12 Sensory Tests
13 Panel Selection, Screening and training of judges.
4 MODULE-4 Sensory Evaluation of Milk
14 Judging and Grading of Milk
5 MODULE-5 Fermented Milk and Milk Products
15 Sensory Evaluation of Dahi and Yoghurt

16 Sensory Evaluation of Shrikhand

17 Sensory Evaluation of Fresh Cheese

18 Sensory Evaluation of Ripened Cheese

6 MODULE-6 Fat rich dairy products

19 Sensory Evaluation of Cream
20 Sensory Evaluation of Table Butter
21 Sensory Evaluation of Ghee

7 MODULE-7 Frozen Dairy Products

22 Sensory Evaluation of Ice Cream
 23 Sensory Evaluation of Kulfi, Sherbets and Water Ices
8 MODULE-8 Concentrated and Dried Products
Sensory evaluation of concentrated milks
24
25 Sensory evaluation of dried milk
9 MODULE-9 Heat Desiccated Indian Milk Products
26 Sensory Evaluation of Khoa
27 Sensory Evaluation of Khoa Based Sweets
MODULE-
10 Heat and acid coagulated Indian Milk Products
10
28 Sensory Evaluation of Paneer

29 Sensory Evaluation of Chhana and Chhana Based Sweets

MODULE-
11 Consumer Acceptance Studies
11
30 Methodology of Consumer Acceptance Studies

MODULE- Objective methods for sensory evaluation and milk products with
12
12 defect
31 Instrumental methods for Measurement of Rheological
Properties of dairy products

32 Preparation of Milk and Milk Products with defects and

Techniques for Preparation
References

1. Amerine, M.A.: Pangborn, R.M. and Roessler, E.B. (1965) Principles of sensory
evaluation of food. Academic Press, New York.
2. Kemp, S.E.: Hollowood, T and Hort, J. (2009) Sensory evaluation. A Practical Hand
Book. Wiley Blackwell, John Wiley and Sons Ltd. Pub.
3. Meilgrard, M.J.: Civille, C.V. and Carr, B.T. (2007) Sensory Evaluation Techniques.
4th Edition, CRD, BOCA Ration. F.L.
4. Russell, G. M. (1984) Some basic consideration in computerizing the sensory
laboratory. Food Tech. 38(9), 67-70.
5. Eggert, J. and Zook, K. (1986) Physical requirement guidelines for sensory evaluation
laboratories ASTM STP 913, Ani. Soc. Testing Materials Philadelphia.
6. Clark, S.: Costello, M.: Drake, M. and Bodyfelt, F. (2009). The sensory evaluation
of dairy products. 2nd Edn. Springer Street, New York.