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Flavor¹

Committee on Judging Dairy Products, ADSA Department of Food Science, University of Illinois, Urbana 61801

ABSTRACT

Introduction

This symposium is the result of a joint planning effort of the Committee on Judging Dairy Products and the Committee on Flavor Nomenclature and Reference Standards. Both are committees of the Manufacturing Division of the American Dairy Science Association.

The timeliness of this symposium is not due to the industry suddenly becoming aware of the importance of flavor, or to any need for this knowledge only recently come to light. The dairy industry has long known the benefits of organoleptic evaluation as they relate to product quality and consumer acceptance. The expert judge of dairy products, in some ways analogous to the well-known tea and wine taster, is respected and depended on to help in solving many production problems related to flavor. The Federal graders of butter and cheese are also excellent examples of professional tasters whose judgment is of considerable economic importance to the industry. The need for this symposium arises from the desirability to bring together, in a review fashion, the many known facts from a changing and rapidly expanding field.

¹ Presented at the Sixty-third Annual Meeting of the American Dairy Science Association, The Ohio State University, Columbus, June, 1968.