Abstract
ABSTRACTFluid milk defects were evaluated by 2 trained sensory panels, one generating their own associative descriptive terms (PG) and the second using traditional dairy judging terminology (TT). The same samples were evaluated by a consumer acceptance panel. The trained panels had equal levels of discriminative ability as shown by ratings of untreated, oxidized and rancid milks. The PG system had as good or better correlation with consumer acceptability ratings as the TT system, as determined by multiple regression, especially when more than one defect was present. Discriminant analysis showed that descriptive profiles obtained by either trained panel could be used to identify defects by their actual root causes, and that the classification accuracy of the descriptive panel surpassed that of the defect‐oriented group.
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