Major advances in testing of dairy products: milk component and dairy product attribute testing.
Milk component analysis is relatively unusual in the field of quantitative analytical chemistry because an analytical test result determines the allocation of very large amounts of money between buyers and sellers of milk. Therefore, there is high incentive to develop and refine these methods to achieve a level of analytical performance rarely demanded of most methods or laboratory staff working in analytical chemistry. In the last 25 yr, well-defined statistical methods to characterize and validate analytical method performance combined with significant improvements in both the chemical and instrumental methods have allowed achievement of improved analytical performance for payment testing. A shift from marketing commodity dairy products to the development, manufacture, and marketing of value added dairy foods for specific market segments has created a need for instrumental and sensory approaches and quantitative data to support product development and marketing. Bringing together sensory data from quantitative descriptive analysis and analytical data from gas chromatography olfactometry for identification of odor-active compounds in complex natural dairy foods has enabled the sensory scientist and analytical chemist to work together to improve the consistency and quality of dairy food flavors.
Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA. dmb37@cornell.edu
D M
DM
Barbano
J M
JM
Lynch
D000818:Animals; D002623:Chemistry Techniques, Analytical / Q000379:methods / Q000592:standards; D003611:Dairy Products / Q000032:analysis*; D003612:Dairying / Q000191:economics / Q000379:methods / Q000639:trends; D005524:Food Technology / Q000379:methods / Q000639:trends*; D008892:Milk / Q000737:chemistry*; D012677:Sensation