Question:
In sensory evaluation of dairy products, maximum marks are allotted to which of the following attribute ?
In sensory evaluation of dairy products, maximum marks are allotted to which of the following attribute ?
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On any standard 100-point dairy product scorecard, Flavour always holds the highest weight (\(45\%\)), followed by Body and Texture (\(30\%\)), reflecting their importance to consumers.
Updated On: Jul 21, 2026
- Body and textural attribute
- Flavour attribute
- Appearance attribute
- Integrity of packaging attribute
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Sensory evaluation is used to assess the quality of dairy products using scorecards.
These scorecards allocate numerical points to different sensory attributes based on their importance to consumer acceptance.
Step 2: Detailed Explanation:
In standard dairy product scorecards (such as the American Dairy Science Association scorecard), a total of \(100\) points is distributed among key quality attributes.
The typical breakdown is as follows:
- Flavour: This is the most critical attribute for consumer acceptability. It is allocated the maximum weight, usually \(45\) points.
- Body and Texture: This attribute is allocated \(30\) points.
- Color and Appearance: This attribute is allocated \(15\) points.
- Packaging/Container: This attribute receives the remaining \(10\) points.
Because off-flavors, rancidity, or acid development can make a dairy product unpalatable, the flavour attribute is always given the highest weight on the scorecard.
Step 3: Final Answer:
The maximum marks in sensory evaluation are allotted to the Flavour attribute.
Sensory evaluation is used to assess the quality of dairy products using scorecards.
These scorecards allocate numerical points to different sensory attributes based on their importance to consumer acceptance.
Step 2: Detailed Explanation:
In standard dairy product scorecards (such as the American Dairy Science Association scorecard), a total of \(100\) points is distributed among key quality attributes.
The typical breakdown is as follows:
- Flavour: This is the most critical attribute for consumer acceptability. It is allocated the maximum weight, usually \(45\) points.
- Body and Texture: This attribute is allocated \(30\) points.
- Color and Appearance: This attribute is allocated \(15\) points.
- Packaging/Container: This attribute receives the remaining \(10\) points.
Because off-flavors, rancidity, or acid development can make a dairy product unpalatable, the flavour attribute is always given the highest weight on the scorecard.
Step 3: Final Answer:
The maximum marks in sensory evaluation are allotted to the Flavour attribute.
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