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Dairy Product Score Cards: Are They Consistent with Principles of Sensory Evaluation?

Department of Food Science and Technology, Oregon State University, Corvallis 97331

ABSTRACT

Scoring is the most frequently used method of sensory testing of food for quality, especially by the dairy industry. The diversity and apparent simplicity of score cards are primary reasons for this widespread use. Dairy product score cards provide a numerical standard by which several quality parameters can be measured. Beginning students or amateur judges have established more consistent judging skills by following a definite, orderly routine through the application of score cards. Dairy product score cards provide the benefits: 1) educate, 2) develop improved judging procedures and habits, 3) minimize mechanical errors in scoring, 4) save time, 5) provide permanent records, and 6) serve as a guide to maintenance and improvement of dairy product quality. Revision of score card format could improve cards as educational tools for students.