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D. MUIR, Ffast Solutions, Ltd., England Characterization of fermented milks by sensory profiling employs standard well-described principles. The measuring instrument—the panel of sensory assessors—must be sensitive to the properties being measured and be "calibrated." The samples must be presented under fixed conditions and in such a way that bias, carryover, and order of presentation effects can be controlled. Finally, the sensory vocabulary must describe the attributes of the stimuli in a clear, unambiguous way. Characterization of the mouthfeel of fermented milks presents no specific challenges in terms of sensory panel, presentation protocol, or data analysis. However, the choice of vocabulary requires careful consideration because of the nature of the product. Fermented milks are best considered as particle gels. The particles are either fat globules or aggregates of milk protein and form a discontinuous phase. These particles are dispersed in a continuous phase that may be based on a solution of skim milk solids, but may be modified by the addition of hydrocolloid or by extra-cellular polysaccharide synthesized by starter bacteria. The concentration of solids in fermented milk is best considered under a general descriptor such as "body." Superimposed on this property are attributes describing the continuous phase; for example, "viscosity" and "slimyness." However, description of the particles in fermented milk is more complex. The particles contribute to "creamy" character, a key determinant of acceptability. At the other end of the spectrum, the particles may engender "chalky" or "grainy" character. Together, these individual attributes are integrated to provide a complete description of the texture or mouthfeel of the fermented product. Examples of the application of this vocabulary to a wide range of fermented milks, including yogurt, fromage frais, and kefir will be provided. In addition, the effect of added components on mouthfeel, such as gelatine, starch, and microparticulated whey protein, will also be described.
Session 47, Sensory analysis of texture in dairy products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |