Judging of Dairy Products

JUDGING OF DAIRY PRODUCTS 3(2+1)
Course Outline

Module 1: Sensory evaluation, importance, application and terminology

Lesson 1. Introduction, definition, importance and application of sensory evaluation in relation to consumer acceptability and economic aspects.
Lesson 2. Factors affecting food acceptance and terminology related to sensory evaluation.

Module 2: Requirement of sensory evaluation and physiology of human senses

Lesson 3. Design and requirements of sensory evaluation.
Lesson 4. Basic Principles: senses and sensory perception.
Lesson 5. Physiology of sensory organ-tongue.
Lesson 6. Physiology of sensory organ-nose.
Lesson 7. Physiology of sensory organ ear and eye.
Lesson 8. Classification of tastes and odour, threshold value and its determination and factors.
Lesson 9. Measurement of sensation intensity.

Module 3: Fundamental rules, score card and sensory test and panel selection

Lesson 10. Fundamental rules for sensory evaluation.
Lesson 11. Score card and grading of milk and milk product.
Lesson 12. Sensory tests – difference tests (paired comparison, due – trio, triangle), ranking, scoring, hedonic scale and descriptive tests.
Lesson 13. Panel selection, screening and training of judges.

Module 4: Sensory evaluation of milk

Lesson-14. Judging and grading of milk.

Module 5: Fermented milk and milk products

Lesson 15. Desirable and undesirable characteristics of fermented milks, sensory evaluation of dahi, yoghurt, chakka, shrikhand, lassi and other fermented drinks.
Lesson 16. Desirable and undesirable characteristics of fermented milks, sensory evaluation of chakka, shrikhand, lassi and other fermented drinks.
Lesson 17. Sensory attributes of fresh cheese.
Lesson 18. Sensory attributes of ripened cheese.

Module 6: Fat rich dairy products

Lesson 19. Sensory evaluation of cream
Lesson 20. Butter: specific requirements of high grade butter, undesirable attributes of butter, butter score card, sensory evaluation of butter.
Lesson 21. Ghee and AMF: grade of ghee and AMF, special requirements of quality ghee and AMF, defects in ghee and AMF, ghee score card, sensory evaluation of ghee and AMF.

Module 7: Frozen dairy products

Lesson 22. Desirable and undesirable characteristics of ice-cream, sensory evaluation of Ice cream.
Lesson 23. Desirable and undesirable characteristics of kulfi and milk sherbets. Sensory evaluation of kulfi and milk sherbets.

Module 8: Concentrated and dried products

Lesson 24. Concentrated Milks: Desirable attributes and defects, judging and grading of evaporated and condensed milks.
Lesson 25. Dried Dairy Products: Desirable and undesirable characteristics of dried dairy products. Judging and grading of dried dairy products.

Module 9: Heat desiccated Indian milk products

Lesson 26. Khoa: desirable and undesirable characteristics of different types of khoa. Sensory evaluation of khoa.
Lesson 27. Khoa based sweets: Desirable and undesirable characteristics of different types of khoa based, i.e. Peda, gulabjamun etc. Sensory evaluation of khoa based sweetes.

Module 10: Heat and acid coagulated milk products

Lesson 28. Paneer: desirable characteristics of panner and defects, judging and grading of panner.
Lesson 29. Chhana and chhana based Sweets: Desirable and undesirable characteristics of Chhana and Chhana based sweets Sensory evaluation of chhana and chhana based sweets.

Module 11: Consumer acceptance studies

Lesson 30. Objectives, methods, types of questionnaires, development of questionnaires

Module 12: Objective methods for sensory evaluation and milk products with defect

Lesson 31. Interrelationship between sensory properties of dairy products with instrumental and physic chemical tests.
Lesson 32. Preparation of milk and milk products with defects, techniques for simulation.