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

Autori
Bendelja Ljoljić, Darija ; Dolenčić Špehar, Iva ; Zamberlin, Šimun ; Samaržija, Dubravka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
54. hrvatski i 14. međunarodni simpozij agronoma / Mioč, Boro ; Širić, Ivan - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2019, 434-438

Skup
54. hrvatski i 14. međunarodni simpozij agronoma

Mjesto i datum
Vodice, Hrvatska, 17.02.2019. - 22.02.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
stirred yogurt, organoleptic properties, internal professional evaluators

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA