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Dairy Products Evaluation Competitions

  • Stephanie Clark
  • Michael Costello
Chapter

Introduction

Scorecard judging is a useful and practical tool for conducting the sensory evaluation of dairy products. Scorecards may serve as records for a processing plant or for routine and official use in the grading of dairy products (state or federal) and serve as the recording instrument for various county, state, regional, and national dairy product evaluation competitions. A scorecard is best defined as a tabulated list of the factors that contribute to or describe the quality of a product, with a numerical value assigned to each factor. The factors are generally arranged on a scorecard in alphabetical order, and oftentimes are categorized. For instance, the flavor attributes are commonly grouped at the document top, followed by an alphabetized list of body and texture attributes, with the appearance and color attributes listed at the bottom.

Keywords

Dairy Product Product Category Sensory Evaluation Dairy Industry Eating Quality 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Stephanie Clark
    • 1
  • Michael Costello
  1. 1.Washington State UniversityWA

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