Relationship between instrumental and sensory measurements of consistency for fermented milk products

摘要

Consistency is one of the most important characteristics of fermented milk products. Consistency is measured with a rotation viscometer at the dairy. The method is well correlated with sensory visual analysis of thickness and sensory analysis of thickness when the sample is stirred with a spoon. This method for measuring the consistency doesn't give enough information when working with quality or new product development issues. For assignments like these, methods for measuring consistency were needed that reveals more properties and that is comparable with sensory analysis and possibly connected to the preference of consumers. This has been the aim for the development of this method.