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है”ह”ह

IS 10281 (1982): Method for senosry evaluation of processedcheese [FAD 19: Dairy Products and Equipment]

IS : 10281- 1982

Indian Standard METHOD FOR SENSORY EVALUATION

OF PROCESSED CHEESE

Sensory Evaluation Sectional Committee, AFDC 38

Chairman SHRIM. R. SRINIVASAN

4-5 W.E.A., Karol Bagh, New Delhi

Members Representing

A~RIOULTURAL MARKETING AD- Directorate of Marketing & Inspection ( Ministry VISER TO THE GOVERNMENT OB of Rural Reconstruction ), Faridabad INDIA

SHRI T. V. M~THEW ( Alternate ) SRRI D. S. CHIDRA Central Committee for Food Standards ( DGHS ),

Ministry of Health & Family Welfare, New Delhi

SHRI hk R. CHANDRASEKHARA

SKRI 0~ P. DHAMIJA DIRECTOR ox RESEARCH

Protein Foods & Nutrition Development Association of India, Bombay

Export Inspection Council of India, Cochin Coffee Board, Bangalore

CUPTASTER ( Alternate )

SHRI V. S. GOVINDARAJAN SRRI K. L. GWTA DR S. K. GUPTA

Swr HARSIMRAT KAUR GILL Chandigarh ’ _

In personal capacity ( 2701, 1st Main RI Tea Board, Calcutta National Dairy Research Institute ( ICAR ),

The Puniab Dairy Development Corporation Ltd,

>ad, Mysore )

Karnal DR B. N. MATHUR ( Alternate )

MAJ JASDEEP SINGR Defence Food Research Laboratory, Mysore SHRI N. SRINIVASALU ( Alternate )

SHRI E. K. JAYANARAYANAN Mohan Meakin Ltd, Ghaziabad DR D. K. JHA Yezdi Distilleries, Mysore Con R. K. KOCHAAR Quartermaster General’s Branch, Army Head-

LT-COL P. J. CHERIAN ( Alternate ) quarters, New Delhi

SHRI VS~TAL MALLYA United Breweries Ltd, Bangalore SHRI N. J. MENON ( Alternate )

SHRI N. J~NDARANA MENON McDowell & Co Ltd, Shertally DR A. G. NAIK KURADE Suman Food Consultants, New Delhi SHRI S. N. PANDEY All India Distillers Association, New Delhi

SKRI 8. L. KHANNA ( Alternate) DR ( SMT ) P. PUSHPAMME College of Home Science, Andhra Pradesh

DR ( SMT ) P. GEERVANI ( Alternate )

( Continued OR page 2 )

I

@ Copvright 1982

INDIAN STANDARDS INSTITUTION

This publication is protected under the Indian Copyright Act ( XIV of 1957 ) and reproduction in whole or in part by any means except with written permission of the publisher shall be deemed to be an infringement of copyright under the said Act.

IS:10281- 1982

( Continued f7om page 1 )

Members

DR K.G. Rao~uve~n

SHRt C. K. R.\&r?r,zrn ERIC: P. G. S. SAGEI~A

Rqxesenting

Central Food Technological Research Institute ( CSIR ), Mysore

Brooke Bond India Ltd, Bangalore Technical Standardization Committee ( Ministry of

Agriculture ), New Delhi .

Snnr V, G. VAIDYA Naarden India Ltd, Bombay SHRI S. B. SULE ( Alternate)

SRNI R. WALTER Food Specialities Ltd, Moga Sarrr 4. K. RAY ( &tern& )

SRW T. PUBN4NXiDAM, Director General, IS1 ( Ex-ojjicio Member ) Director ( Agri & Food ) ( Secretary )

Sensory Evaluation of Dairy Products Subcommittee, AFDC 38 : 2

Conuener

DR S. K. GU~TA

Members

A~RICULTUR ZL MAR~IW~NG ADVI- :+~:n TO THE G~VEI~NMIENT OF INoI.4

DIRECTOR OF LA~ORATORIEJ ( SHRICHUNNI L,~L SHXI B. M. L. GARG

SHRI V. S. GOVINOA~SJAN SRI~I K. S. GUNNERY DR S. C. J.AIN DR V. JASNBNTA RAO

SHRI c. E. OBtiD

Da I. M. PATEL

DR M. PURNLCEANDRA Rao

National Dairy Research Institute ( ICAR ), Karnal

Directorate of Marketing & Inspection ( Ministry of Rural Reconstruction ), Faridabad

Alternate ) All India Mawa Vyapar Sangh, New Delhi Puniab Dairv Development Coruoration.

-Chandigarh In personal capacity ( 2701, Ist Main Road, Mjsore ) Delhi Milk Scheme, New Delhi, Punjab Agricultural University Ludhiana The Andhra Pradesh Dairy Development Corpora-

tion Limited, Hyderabad Kaira District Cooperative Milk Producers’ Union

Ltd, Anand Gujarat Cooperative Milk Marketing Federation

Limited. Anand Andhra Pradesh Dairy Development Corporation,

Hyderabad SHRI K. MADIIATL~ RAO ( Alternate )

DRA.K.Roy Food Specialities Ltd, Moga Snnr M. M. SOEtTI Haryana Dairy Development Corporation Ltd,

Chandigarh SHIEI R. K. CHHABRA ( Alternate )

SHRI R. K. TRIPATHI Quartermaster General’s Branch, Army Headquar- ters, New Delhi

M,Y.J K. G. NAIR ( Alternate )

2

IS : 10281 - 1982

Indian Standard METHOD FOR SENSORY EVALUATION

OF PROCESSED CHEESE

0. FOREWORD

0.1 This Indian Standard was adopted by the Indian Standards Institution on 15 October 1982, after the draft finalized by the Sensory Evaluation Sectional Committee had been approved by the Agricultural and Food Products Division Council.

0.2 The acceptance of cheese by consumer is based on its characteristic flavour. Cheese has many flavouring substances contained in milk and also developed as a result of its processing. Chemical and instrumental analysis does not provide for integrated assessment of flavouring substances perceived by human palate. Sensory evaluation, therefore, assumes special significance in quality control of cheese. This standard lays down technique of sensory evaIuarion which can provide better assessment of cheese and can be acceptable to consumer.

0.3 This standard is complementary to IS : 2785-1961*.

0.4 For the purpose of deciding whether a particular requirement of this standard is, complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS : 2-1960”. The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard.

1. SCOPE

1.1 This standard prescribes conditions, technique, method and evalua- tion card for sensory evaluation of processed cheese.

-- *Specification for hard cheese, processed cheese and processed cheese spread. *Rules for rounding off numerical values ( WriJCd ).

3

IS : 10281 - 1982

2. TERMINOLOGY

2.1 For the purpose of this standard the definitions given in IS : 5126 ( Part I )-1969” and IS : 5126 ( Part II )-196gt and in addition the folIowing definitions shall apply.

2.2 Bitter - Bitter taste develope due to enzymatic activity during the ripening of cheese. It is a desirable factor when present near threshold level; excessive formation of certain peptides and sometimes tributyrin is undesirable leading to excessing bitterness.

2.3 Short - A body characteristic indicated by non-elastic and easily breaking plug.

2.4 Leaky - From defectslin packaging or packaging material, denoted by oozing out of material.

2.5 Unsliceability - A texture defect, where cheese is incapable of being cut into slices without breaking.

2.6 Greasy - Separation of fat on storage at high temperature.

2.7 Unclean - A flavour defect caused by the use of uncleaned equip- ments.

3. GENERAL CONDITIONS

3.1 The general conditions for the setiory evaluation of processed cheese shall be as given in IS : 6273 ( Part I )-I971 $.

4. PANELISTS

4.1 Selection of Panelists - Persons with normal sensitivity for basic tests and odours should be chosen to form the judging panel. They should also be trained to identify and estimate the desirable quality attributes as well as defects in product.

4.2 Training

4.2.1 Preparation of Pfocessed Cheese Szmples for Training - A control sample of freshly prepared processed cheese representing all the desirable sensory characteristics should be served along with defects prepared as follows:

*Glossary of general terms for sensory evaluation of foods: Part I Methodology. tGlossary of general term;

characteristics. for s:nsory evaluation of foods: Part II Quality

$Guidc for senssry evaluation of foods: Part I Optimum requirements.

4

a)

b)

4

f>

9)

IS:10281-1982

Flat, curdy - Processed small lots of young cheese, 2, 3 and 5 months old in case of buffalo milk Cheddar cheese and 1, 2 and 3 months old for cow milk cheese, to obtain varying degrees of these defects.

Rancid - Homogenize raw-whole milk cream at 40 to 45°C and allow it to stand for 3 and 5 hours at 37°C before heating it to 75°C. Add this cream to cheese prior to processing. The rate of addition of cream would be 10 percent in each case.

Sticky - Process cheese using excessive levels of moisture so that the final moisture content is 45,50 and 55 percent.

Mguldy - Expose the processed cheese samples at 22°C for 3, 6 and 10 days, to allow the growth of mould on the surface of the cheese.

Greasy - Store the processed cheese samples (in tins ) at 40 to 45°C for 30, 60 and 120 minutes, before cooling.

SOW - Store small lots of freshly prepared whey cheese without whey at 15 to 20°C for 6 to 10 hours so that the final pH on the cheese is 5.0, 5.3 and 5.6.

Bitter - Add 5, 10 and 15 mg of quinine sulphate per 100 g of cheese prior to processing so as to simulate different degrees of bitter taste in the product.

4.2.2 Procedure,for Training - The panelists should be familiarized with all characteristics of fresh processed cheese prepared under ideal condi- tions. They should also be trained to detect and discriminate against likely defects in the product with respect to its package finish, colour and appearance, body and texture and Aavour.

4.2.2.1 A series of 20 judgements should be obtained from each prospective panelist for each defect with known differences at levels perceived as definite. To compensate for the known day to day variations, qualifying test should be given for a 3-day period. Those who make an acceptable score ( 75 percent correct ) should be selected.

4.3 The panelists must be -checked once every three months for their acuity and consistency.

4.4 Number of Panelists - Minimum of five persons should be empIoyed. A minimum of ten judgements may be taken using the panel.

5

IS : 10281- 1982

5. SAMPLING, PREPARATION AND PRESENTATION

5.1 Sampling - A representative sample should be drawn from the lot to be examined ( see IS : 1165-1975* ). Precautions should be exercised to avoid any extraneous contaminations while drawing, handling and presenting the samples. Sampling may be done with the help of cheese tiers.

5.2 Preparation of Samples - The processed cheese should be presented as cubes wrapped in butter paper for evaluation. The samples, if not evaluated immediately, should be kept at 8” to 12°C for not more than 10 hours. A sample of about 30 g is sufficient for each panelist.

5.3 Number of Samples - The number of samples in one session should not exceed 5. When the number of samples is more, repeat sessions with 3-4 hour intervals.

5.4 Coding - Coding of the samples should be done as recommended under 7 of 1s : 6273 ( Part I )-1971t.

6. PROCEDURE

6.1 Technique of Evaluation - The sample should be examined for package finish first followed by colour and appearance, body and texture. Flavour should be evaluated last.

6.2 Method - Follow the composite scoring method as given in clause 4.2.8 of IS : 6273 ( Part II )-1971:.

6.3 Evaluation Card - Use the evaluation card given in Table 1 for recording observations. Indicate the sample score in the column provided for it after deducting the total defective score for each attribute.

6.4 Grading - After computation of data ( recorded in Table 1 ) by the panelists the following grades should be awarded:

score Grade

90 and above Excellent

80-89 Good

60-79 Fair

59 and below Poor

*Specification for milk powder. tGuide for sensory evaluation of foods: Part I Optimum requirements. $Guide for sensory evaluation of foods: Part II Methods and evaluation csirds.

6

IS:10281-1982

6.5 Statistical Evaluation of Results

6.5.1 For the purpose of statistical evaluation one of the methods mentioned under 4.2.8.4 of IS : 6273 ( Part II )- 1971” shall be adopted.

TABLE 1 EVALUATION CARD FOR PROCESSED CHEESE

( Clnures 6.3 and 6.4 )

Name . . . . . . . _._ . . . . . . . . . . .___..._ Date... . . . . . . . I. . .

Code No . . . . . . . . . . . . . .._. Time . . . .

A) .Sxr~$ the srm,le for di93rcnl c’hirlcteristics ( indicate the degree of defects-if any, encircling the applicable one and deduct accordingly from the attribute score ).

SL CHARACTERISTIC M.zxIMurYl SCORE SAMPLESCORE

No.

(1) (2) (3) (4)

i) Package finish 5

ii) Colour and appearance 15

iii) Body and texture 30

iv) Flavour 50

Noes - Total minimum score obtained by a sample should be 60 and samples obtaining below 60 should be rejected.

B) Degree of defects.

SL CKUIACTERISTIC No.

(1) (?)

i) Package finish

ii) Colour and appearance

iii) Body and texture

iv) Flavour

DrwI:cT DEJREE OF DEFECT ~_-----__-h----~

Suspicion Definite Pronounced

(3)

Leaky Extraneous matter Mouldy/fat sepa-

ration Mottled

Grumps Curdylmealyl

sticky Short

Yeastry Rancid/soapy Bitter Unclean Scorched/sour/stale Cooked/flat

(‘5) 3

10 8

5

6 5

3

10 10 IO 8

*Guide for sensory evaluation of foods: Part II Methods and evaluation cards.

7