Sensory Properties of Dairy Products

This chapter describes the sensory quality of dairy products including milk, milk powder, yoghurt, ice cream, cheese and butter including flavour development as well as deleterious flavour aspects such as off-flavour development and oxidation. Additionally, the different sensory methodologies, both affective and descriptive, have been described with particular applications to dairy products. The final part of this book chapter presents an innovative application for the sensory affective and descriptive evaluation of both fresh and cooked mozzarella and the demonstration of the rapid sensory profiling method ranking descriptive analysis.