Studies on the Evaluation for the Quality of Food by Sensory Testing -II. Evaluation for the Sensory Quality of Milk and Dried Milk-

관능검사법(官能檢査法)에 의한 식품(食品)의 품질평가(品質評價)에 관(關)한 연구(硏究) -제(第) 2 보(報) : 우유 및 분유의 관능품질(官能品質)의 평가시험(評價試驗)-

  • Published : 1980.09.30

Abstract

The quality of commercial milk was evaluated by sensory testing. The results were summarized as follows; 1. A significant difference on the quality and preference was not recognized at 5 percent level among the sample of commercial milk produced by five companies according to the result of rank test for commercial milk. 2. According to a scoring test for determination of shelf life of commercial milk A, the sensory quality of the sample milk was maintained for three days at $0^{\circ}C$ to $5^{\circ}C$ and $10^{\circ}C$ for one day at $20^{\circ}C$ and $30^{\circ}C$. 3. According to the result of profile test for commercial dried milk C, dilution number was 20.0 and sensory quality of the dried milk was comparatively satisfactory. 4. According to the result of profile test for commercial milk, the synthetics flavor of each milk was generally evaluated as excellent and the intensity of flavor was somewhat different among the samples of commercial milk produced by five companies. 5. A significant difference on the flavor of milk was recognized among five sample of commercial milk by both difference test and profile test but not recognized by rank test.

Keywords