Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

Countries with an established dairy tradition consume milk, milk powder, yoghurt and butter directly or as an ingredient; however, in countries without this tradition the lack of familiarity and unknown expectations can be challenging to overcome. Therefore, having a better understanding of the volatile properties that influence their sensory appeal can aid overcoming these challenges. This review focusses on traditional and novel sensory methods used to research milk, milk powders, yoghurt and butter as well as the extraction techniques used in gas chromatography mass spectrometry and gas chromatography olfactometry to identify volatiles in these products that influence sensory perception.

Automated summary

This review focuses on traditional and novel sensory methods used to research milk, milk powders, yoghurt, and butter, and also introduces the extraction techniques used in gas chromatography mass spectrometry and gas chromatography olfactometry to identify volatiles that influence sensory perception. Understanding the volatile properties of dairy products is important in countries without a dairy tradition to overcome cultural differences and challenges.