1 Exercise: Sensory Characteristics of Dairy Products

In the Results Table, fill in the Description column with the brand name of each dairy product. Include additional information from the label that describes and differentiates the product from others of the same kind (dry milk solids could be instant or noninstant, and high-heat-treated or low; heavy cream could have a stated percent milk fat and could be ultrapasteurized or not). Next, record the list of ingredients for each dairy product, if applicable. Then, compare and describe the products in appearance, consistency, and flavor. Use this opportunity to identify different dairy products from their sensory characteristics alone. Add any additional comments or observations that you might have to the last column in the table. Three rows are left blank for the evaluation of additional dairy products, if desired.