Proficiency testing in sensory evaluation of fermented milk by scoring

The dairy industry utilizes considerable resources on sensory evaluation to assure the quality of their products. The lack of an objective means of assessing and demonstrating reliability makes it difficult to harmonize the evaluation at different dairy plants. This may cause variations in the quality at the market. Proficiency testing may be a possibility to establish such an objective means. The aim of the present study was to examine a scheme for proficiency testing in sensory evaluation of fermented milk by scoring based on principles described in IDF Standard 99C. Samples of fermented milk were sent to 11 dairy laboratories. The laboratories evaluated the samples as they normally do in their daily control of fermented milk. The scheme was repeated over 8 trials. There was no feedback regarding the results to the laboratories during the study. The results indicate that the examined scheme for proficiency testing is suitable.