engleski

Evaluation of the sensory ability of the evaluator for the internal organoleptic evaluation of fermented milk

The aim of the study was to determine the objectivity of randomly selected experts for the organoleptic evaluation of fermented milk in dairies. In the four-week period, trained expert evaluators assessed the appearance, colour, taste, odour and consistency of stirred yogurts (n = 180) according to a scale of 20 weighted points. Yogurts produced by two different manufacturers were collected in 3 different stores in the city of Zagreb. The highest non-conformance between the evaluators was determined for evaluation of taste. Temperature and pH of yogurts (n = 24) at the time of sampling had a significant influence on the consistency of stirred yogurts.

stirred yogurt, organoleptic properties, internal professional evaluators

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