Maximum sensory evaluation points and taste defects in private label dairy products

Published: 5 December 2025| Version 2 | DOI: 10.17632/48xks4v9y9.2
Contributor:
Borut Kolenc

Description

Maximum sensory evaluation points by product group and parameter (modified ISO 22935:2009 method by usage of 20-point evaluation system) and prevalence of identified taste defects in dairy product groups.

Files

Steps to reproduce

The data was gathered from the sensory analysis conducting by panel of experts according to ISO 22935.

Institutions

  • Univerza v Ljubljani Biotehniska fakulteta

Categories

Sensory Quality

Licence