Sensory Evaluation of Food - Goat vs Cow Youghourt - Assignment Example

 Sensory science was developed to ensure that consumer products meet standards. Yogurt is a product of milk. We will concentrate on two types of yogurt from cow and goats milk. Yogurt is healthier than milk itself hence an important part of our diet. A study carried out indicated that yogurt from goat milk has high nutrient value and flavor compared to one from cow. It was also found that mixture of different of goats’ yogurt and cow’s had high descriptive flavor with reduced goat. Lactation period also played an important factor in sensory evaluation of this yogurt. Therefore descriptive analysis test was chosen for sensory analysis of these two types of milk product because they exhibited high tendency in it compared to other sensory analysis. Recommendation was based on their milk property rather than property of their products. Introduction Sensory science is a branch of science that studies the five senses of human being, smell, taste, touch, hearing and sight. Most of human senses fall into this four categories namely, photoreception (sight), thermoception, mechanoreception (touch) and chemoreception (taste and smell).This study does not only categories physical stimuli as bad or good but it suggests assessment, analyses and takes to means those mental reactions to physical stimuli (Amerine, Pangborn & Roessler 1965). This field concentrates on how our physical body reacts to stimuli both external and internal. It purposes it to taste consumer products before being released into the market. For this to be success it has to have a panel consisting of both genders that are responsible for ensuring that the product has been evaluated. A lot of this corporation that deals in consumer products usually employees a team of professional panel to oversee that their product are up to consumer standard before released into the market (Jellinek 1985). For any company to have sensory evaluation team it must meet the following requirement and condition. It has to have sensory analysis software developed specifically for obtaining statistical values. Secondly, rooms should have booths to separate the panelist from each other when sensory evaluating a product. This booths should also meet ASTM standard and temperature of about 20oC. Lastly, they should have container designed for variety of foods The panels have three categories consist of groups that see to it that the product meets the consumer preference through branding and packaging. This is an important factor in the market in order to differentiate similar product and competitors. They also evaluate the product to see that taste and standard are met. Analysis is done to for the purpose of determining the right procedure to employ with appropriate scientific measure (Amerine, Pangborn & Roessler 1965). They include, Discriminating panel This is panel has a group of individuals of about 20 to 50 people. In this group, they are usually provided with two products which are almost similar to differentiate based on taste and other factors such as the preparation method, taste based on temperature difference and its texture based on taste, touch and sight. Descriptive analysis This team is responsible for testing products to give possible suggestions to the consumer about the use of the product. Possible sensation of the customer are noted in this stage and improvement made where necessary. It usually consists of 8 to over 20 professionals well trained. This analysis main aim is for qualitative and quantitative results. Affective testing It is responsible for noting important factor that should be added into the product and maybe creation of new products. This panel usually concentrates on consumer preference and tries to keep up with that standard. It consists of individuals who have had hour of training with a group of about 10 to 50 individuals (Jellinek 1985). Reason for sensory evaluation of new product Quality control Any organization before releasing new products in the market has to ensure that the quality is met. Quality control is also responsible for ensuring certain aspect being raised by the consumers are met or changes made to meet their want. This is imperative to attract and maintain customer. It is also responsible for releasing of batch, this is method used in manufacture plus entire ingredients making up the product. Pricing Sensory evaluation is important in order to determine the market value of the product. High standard and quality products will require high market value since they are at par with the consumer wants. Right pricing usually lures customer to purchase certain products in the market. Setting high price will usually scare customers away. Therefore quality control with its group of highly skilled and professional is responsible for determining quality relative with the right prices (Jellinek 1985). Lifespan Evaluation ensures that the durability of a product is determined before it expires. By determining this, a company produces goods that last longer without incurring losses with goods gone bad. This stage also ensure right chemical composition of the product are met to ensure that their product are durable once released in the market. Eliminate competition This procedure enables a company to produce goods different from other competitors hence eliminating them. It also enables a company to be associated with certain taste and uniqueness hence promoting and attracting customers to their products. Quality control ensures that products meet those entire requirements to create stiff competition and eliminate other competitors by adding other properties in that product (Irvine & Hekmat 2011). To come up with substitution of the formula Quality control helps determine ingredients used in the products. They are also responsible for issuing substitutions to make the product good and meet the required standard. To determine method of storage Certain products usually go bad if not stored well. Their temperature conditions should be well maintained otherwise they may perish after a short while. It is important to determine if they should be stored at room temperature or be refrigerated in order to preserve them and maintain their conditions (Jellinek 1985). Comparison between goat and cow’s yogurt: Triangle test There are different types of sensory evaluation test that can be used but triangle test is best for this purpose since they are two similar products with notable difference. Triangle test is a type of test used for detecting differences between comparable products with a panel of 20 highly qualified professions. This test was used in determining which of this yogurt has high values and qualities. There is a big difference between a yogurt made from a cow’s milk and one made from goat’s milk. They two bare slight difference from the taste to their vicious. You can also tell the difference by looking at it, but it can only be done by those who have been doing this for a very long time (Irvine & Hekmat 2011). Samples Four samples, three from goats but different breeds and one from a diary cow were used. Samples from goats were named A, and from cow B, and each sample ought to be balanced in each presentation by contain at least 3 similar samples. The samples included were: Presentation 1 presentation 2 presentation 3 AAAB BBBA BBAB ABBB BAAA ABAA A comparison was made between a yogurt of goat’s milk from three breed with a cow’s and big difference was recorded. It was found that yogurt made from goat’s milk had superior quality than one made from cows. Analysis based on descriptive test was made and the following deduction came forth, throat burn, fermented, cooked, creamy, sweat, salty, goaty and sour. A lot of things were also put into consideration such the breed, the period of breast feeding; the type of culture and way of life affected the sensory taste. Yogurt made from cow was found to have a different flavor with a strong taste of as goaty, salty, creamy and throat burn as compared to one made from goat which had superior qualities (Amerine, Pangborn & Roessler 1965). It was also noted that yogurt from goat (A) was viscous and thick while that from cow (B) was light and less viscous. This viscosity is as result of difference in molecular size. Molecule from goat (A) milk was bigger compared to once from cow (B). Yogurt is an end product of milk; milk from goat is viscous and thick than from cow hence yogurts retain those similar properties (Mahony 1986). Another difference lies in the uniformity consistency; molecules in goat milk tend to be uniform as compared to one from cow. Yogurt from a cow (B) if left for a while to settle, fat will separate itself and collect on the surface of milk. This makes it not uniform. To avoid this, the yogurt was further processed to make it uniform and homogenous. That from goat (A) did not display this tendency because they were uniform and contain fewer fat molecules which rarely collect together on its surface (Irvine & Hekmat 2011). Yogurt from goat(A) was rich in different types of vitamins such as riboflavin, calcium, vitamin B1, and vitamin A. It is also sweat and taste. Yogurt from cow (B) on the other hand had few nutrients and was slightly sweet. Many people prefer cow yogurt to goat because they simply hate goat cheese not knowing that they are missing a lot on the nutrient content and taste. Another important factor was found to contribute a lot on the descriptive flavor between the two yogurts from cow(B) and goat(A) is the time they were milked when breast feeding. This indicated that during the early period of breast feeding in cow (B), a lot of fats were deposited in its yogurt when left to settle for a while. But in the middle of lactation period less fat were found. These periods also contributed a lot in difference in taste such as sour and saltiness. Yogurt from goat(A) had slight difference in taste during the lactation period and also had less fat deposit during those periods (Amerine, Pangborn & Roessler 1965)The flavor of the taste tend to increase at the end of the period of breast feeding with salty,screamy and sour reducing at that period of lactation . Flavor as a result of fermentation showed no change during these periods. But oddly, mixtures of cow’s yogurt and goat’s (A and B) showed high descriptive flavor with decrease in salty, creamy, and sour tastes during lactation phase but production enhanced with goaty taste (Jellinek 1985). Recommendation A lot of companies should make yogurt from goat milk. It seems cheaper and few processing processes are required unlike in yogurt made from cow. This is also important because goat milk has few health risks than cow milk form cow. A study in USA showed most children aged 3 who suffered from dairy- allergy product such as yogurt had consumed cow’s dairy products. It is caused with a certain protein called alpha s1 casein. In goats, this protein is about 10 percent less making it preferable to individuals who have allergic reaction to milk products. Since goat milk have a smaller amount of lactose sugar, it presence in the stomach is usually eased because the stomach produces a small amount of enzyme necessary for acting on it unlike milk from cow which contains a lot of lactose (Olugboiro & Osei 2011). Therefore people who are deficient in lactose should avoid cow’s yogurt but take goat s yogurt. Cow’s yogurt on the other is hard to digest in the stomach making it to stay longer in the stomach compared to goats, thus good food stuff that can keep you satisfied for a longer period without being hungry. Conclusion A lot of emphasis should be put to educate individuals on food value. People usually miss out a lot simply because the lack enough information about certain products. Yogurt from both animals had a high goaty flavor at the end of breast feeding period. Specifically yogurt from cow showed low tendencies of sensory characteristic compared to yogurt from milk of goat. It was also found that sensory test was affected by breed, and period of breast feeding. References Design and Analysis of Sensory Optimization. (n.d.). Scribd. Retrieved November 5, 2013, from http://www.scribd.com/doc/148048546/Design-and-Analysis-of-Sensory-Optimization Eat Life Whole. (n.d.). Eat Life Whole. Retrieved November 5. 2013. from http://www.eatlifewhole.com/?s=goat+milk+vs+cow Descriptive Sensory Analysis in Practice.1997, October 1. Food Trade Review .4. 56. M. I., M., A. & A., A. 2007. Chemical, Rheological And Sensory Evaluation Of Yoghurt Supplemented With Turmeric. International Journal of Dairy Science. 2(3). 252-259. Amerine, M. A., Pangborn, R. M., & Roessler, E. B 1965. Principles of sensory evaluation of food,. New York: Academic Press. Irvine, S., & Hekmat, S.2011. Evaluation of sensory properties of probiotic yoghurt. Food and Nutrition Science. 2(4). 434-439. Olugboiro, J., & Osei, J. E. 2011. Physico-chemical and Sensory Evaluation of Market yoghurt. Pakistan Journal of Nutrition.10(10).914-918. Read More