Food Science & Technology 210

Dairy Products Evaluation - 2 Credits

Instructors:    Valente B. Alvarez      335 Parker Building           292-7765         alvarez.23@osu.edu

 Grad. T A:      TBA

 Class Time:    Spring 2004: M 2:00-5:00 - Rooms: FS 114 (2:00-3:00) FS 124 (3:00-5:00)

 Office Hours:   Wed.  3:00-5:00 (Alvarez)  &  By appointment (Bailard)

 Text Book Recommended:

 Bodyfelt, F.W., J.Tobias, G.M. Trout. 1988. The Sensory Evaluation of Dairy Products.  AVI, Van Nostrand Reinhold, New York.

 Description:  

 The course focuses on the sensory evaluation of the major commercial US dairy products. Students are trained to identify, judge and score the various sensory attributes and defects of creamery butter, Cheddar cheese, pasteurized and homogenized 2% milkfat milk, vanilla ice cream, cottage cheese, and strawberry flavored Swiss style yogurt. Products are evaluated by following the American Dairy Science Association (ADSA) Collegiate Dairy Products Evaluation Contest rules.

 Objectives:

 1) To familiarize the student with the fundamentals of human sensory perception and an overview of the sensory characteristics of dairy products.

2) To show and to increase the understanding of flavor, body and texture, appearance and color of dairy products.

3) To increase the student’s knowledge of sensory techniques used to evaluate dairy products.

4) To acquaint the student with the score cards and criticisms used by the ADSA to judge dairy products.

 Requirements: Three-hour training session per week.

Examinations and Grades: 

Each student is expected to attend all lectures and training.  Missing a lecture must be justified by proper affidavit. Missing two or more lectures is not permitted. At the end of the course, students should be proficient in evaluating and judging butter, Cheddar cheese, pasteurized and homogenized 2% milk, vanilla ice cream, cottage cheese, and strawberry flavored Swiss style yogurt. The student should know the sensory evaluation techniques, sampling procedures, attributes and scoring range for each product. Students need to know to use the scoring cards, mark and calculate the final score. The student must take the final sensory evaluation test of 2% milk samples. Any student failing to meet these requirements will receive an unsatisfactory grade.

Grades:           U/S

Attendance                             25%

Participation                           25%

Written test                            25%

Final sensory evaluation          25%

75 - 100%      S

< 75    %        U

Lecture Outline and calendar:

Date                   Topic

3/28    Lecture     Introduction and Overview (Guest lecturer: Dr. Jeannine Delwiche)

4/4      Lecture     2% Fluid Milk

4/11    Lecture     Cottage cheese

4/18    Lecture     Cheddar cheese 

4/25    Lecture     Ice cream

5/2      Lecture     Yogurt

5/9      Lecture     Butter

5/16    Lecture     2% Fluid Milk/cottage cheese/Cheddar cheese

5/23    Lecture     Ice cream/yogurt/butter

5/30    Lecture     No class – Memorial Day!

6/8      Final        Wednesday 1:30 PM