This webinar took place on March 22, 2022.
About the Webinar
Trained objective tasters have helped food and beverage companies around the world develop and support successful products. Recently, a group of trained tasters at the University of Vermont Extension have been using objective descriptive sensory analysis, a powerful tasting method, to understand the sensory quality of 100% grass-fed milk in the market and directly from a group of farms. In addition, we have collected a wide range of data on practices and products from participating farms, and have conducted testing with milk drinkers to define what they like. During this webinar you will learn about the tools used to measure milk flavor quality, gain a better understanding of milk drinker needs, and discuss things that you can do at the farm to help improve the overall flavor quality of the milk you produce.
This is the 3rd webinar in a series in 2022 about grass-fed dairy. For more webinars, see our schedule at https://eorganic.org/node/4942
About the Presenter
Roy Desrochers, Sensory Practice Leader, Northwest Crops and Soils Program, UVM Extension. Roy is a sensory expert with almost 40 years of global experience in sensory analysis.