Course description

Sensory Evaluation of Dairy Products involves the scientific assessment of taste, texture, aroma, appearance, and overall quality of dairy items such as milk, cheese, yogurt, and butter. It uses trained panels and consumer testing to analyze flavor profiles, detect defects, and ensure product consistency. Sensory evaluation is essential for quality control, product development, and enhancing consumer satisfaction in the dairy industry.

What will i learn?

• CO1: Understand the importance and basic principles of sensory evaluation processes
• CO2: Analyze factors influencing the sensory quality of different dairy based food and food products
• CO3: To know about consumer acceptance studies and the interrelationship of various instrumental and physico-chemical tests