| Sensory assessment is a scientific method of analysis by "person" as tools. It is use of person’s eyes, nose, mouth, hands and other sensory organs, combined with psychology, statistics and physiology and other disciplines, to analyze and measure the samples.For now, from product development to production, storage, sale, are indispensable for the sensory assessment, and the body’s sensory organs can not completely replace with any instrument. However, for dairy products, particularly liquid milk, consumers are favorite with its rich nutritional, good taste and odor, its quality has been the focus of research and development. Sensory properties of liquid milk is most likely to be consumers to identify and determine, and the sensory quality of the product is directly related to the sales of the product.Sensory assessment evaluation staff, laboratory and experimental methods determine the effectiveness, accuracy and correctness of the experimental results.Existing milk and dairy products sensory assessment of international standards,national standards and industry standards were referenced, and make a general requirements on personnel, laboratory and samples of sensory assessment. We are established a sensory evaluation method of liquid milk, including pasteurized milk,sterilized milk and fermented milk.We are selected six different brands of sterilized milk, three brands of pasteurized milk and six different yogurt. According to the sensory analysis method of liquid milk, we conducted experiments with those samples,and evaluated them. The results showed that: 1) Had better choice a laboratory with baffle; 2)increase the color comparison card; 3) For the convenience of assessors, we can increase the spoon in the experimental materials. The proposed method can meet the needs of sensory evaluation of liquid milk, this method is feasible.This paper studies sensory analysis methods of fluid milk, to provide a reference for follow-up establishment of the dairy sensory assessment. |
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