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Methods of Analysis
Methods of Analysis
Flavor and Odor of Dairy Powders
v 2.0 | Effective 05/27/2025
1.0 Purpose
2.0 Scope
This SOP is applicable to the evaluation of nonfat dry milk, dry buttermilk, and dry whole milk. It may also be completely suitable for evaluation of other dairy powder ingredients, but consideration should be given to factors which may influence the sample preparation and/or evaluation, including but potentially not limited to: differences in fat content, levels of solids non-fat, and availability of suitable reference materials for sensory comparison purposes.
3.0 Definitions
| 3.1 | Flavor is simply the sensory stimulus arising from the sense of taste. |
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| 3.2 | Similarly, odor is the sensory stimulus arising from olfaction, i.e., the sense of smell. |
| 3.3 | A sensory descriptor is a standardized label used to describe a characteristic flavor or odor quality of a sample. The use of standardized descriptive terms can help to coordinate the sensory characterization of a sample across a team of people performing the evaluation, can aid in the linkage of specific sensory characteristics to desirable and undesirable product quality, can facilitate the direct comparison of one sample to another, and can assist in root cause analysis when product quality does not align with internal or external requirements. |
4.0 Principle
5.0 Reagents and Materials
Specific materials used for sampling are not necessary, provided that they are of suitable design and construction for direct contact with food. They should be constructed of durable materials, adequately sanitary or sterile in nature where appropriate, and if intended to be reused, should be cleanable.
| 5.1 | Sampling materials as described in ADPI Analytical Method #001: Sampling Dry Powders; with attention to the detailed requirements necessary for samples intended for human consumption and for those requirements that ensure protection of samples against absorption of foreign flavors or odors; |
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| 5.2 | Laboratory balance, capable of measuring sample preparation quantities of 10-13 g as specified in the procedure below; |
| 5.3 | Spatulas, or equivalent, suitable for weighing the necessary amount of dairy powder; |
| 5.4 | Water, distilled; |
| 5.5 | Graduated cylinder, or equivalent, capable of measuring the 100 mL volume of distilled water as specified in the procedure below; |
| 5.6 | Glass containers with airtight, inert caps, suitable for preparing the samples as described in the procedure below; |
| 5.7 | Stirrers, mixers, or equivalent, suitable for mixing the sample; |
| 5.8 | Water bath, or equivalent, capable of equilibrating sample preparations to a temperature of 75°F for evaluation; |
| 5.9 | Lab timer, or equivalent, capable of measuring the 1 hour interval between sample preparation and sensory evaluation. |
6.0 Personal Safety Precautions
| 6.1 | Milk (dairy) is globally classified as an allergen and should be properly handled with personal safety needs in mind. Those with dairy sensitivity or allergy should not participate in the evaluation of flavor or odor. |
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| 6.2 | Dairy ingredients are foods and as such are exempt from U.S. requirements regarding Safety Data Sheets (SDSs), where ingredient-specific safe handling instructions would be provided. Despite this exemption, many dairy ingredients are manufactured and marketed in powder form, and powders should be recognized as potential physical irritants, such as to the eyes, nose, and if inhaled. |
7.0 General Procedural Considerations
Consider the following factors when performing flavor and odor evaluation:
| 7.1 | Samples must be provided in a manner which does not alter their sensory characteristics, and which preserves the food safety of the material being evaluated. Aseptic technique is highly recommended when taking such samples. |
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| 7.2 | Sample prep containers and distilled water shall not contribute flavors or odors to the evaluation. It may be advisable to prepare a blank (a preparation of the container plus distilled water alone, without dairy powder added) to confirm the sensory neutrality of the materials as a routine part of the evaluation procedure. |
| 7.3 | Sensory evaluation should be performed in an area of the facility with suitable environmental controls to protect the samples and to avoid interference with evaluation. |
8.0 Sampling Procedure
| 8.1 | Add 100 mL of distilled water to the sample prep container. |
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| 8.2 | Add the following amount of dairy powder to the container with the distilled water: |
| Milk Powder Type | Required Quantity |
|---|---|
|
Nonfat dry milk Dry buttermilk |
10 g |
| Dry whole milk | 13 g |
| 8.3 | Seal the container with an air-tight inert closure and stir or mix thoroughly. |
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| 8.4 | Permit the prepared sample to stand for 1 hour. |
| 8.5 | At the 1-hour mark, gently stir or mix the container and immediately determine the flavor and odor at a preparation temperature of 75°F. |
9.0 Sample Evaluation
| 9.1 | Report sample flavor and odor on a simple three-level scale as either: “good”, “fair”, or “poor”. |
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| 9.2 | Record sensory descriptors for flavor and odor according to your company’s policy and established, standardized terminology. |
10.0 External References
No external references are made here.
11.0 ADPI Document Linkages
ADPIAmerican Dairy Products Institute More Analytical Method #001: Sampling Dry Powders
In no event shall ADPIAmerican Dairy Products Institute More be liable for any direct, indirect, incidental, special, exemplary, or consequential damages (including, but not limited to: the need to procure substitute goods or services; loss of use, data, or profits; or business interruption) however caused and on any theory of liability, whether in contract, strict liability, or tort (including negligence or otherwise) arising in any way out of the publication, use of, or reliance upon any standard, even if advised of the possibility of such damage and regardless of whether such damage was foreseeable.
