Grass-Fed Dairy From Farm to Glass: Understanding the Aroma and Taste of Grass-Fed Milk

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

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.

Published January 4, 2022

This is an eOrganic article and was reviewed for compliance with National Organic Program regulations by members of the eOrganic community. Always check with your organic certification agency before adopting new practices or using new materials. For more information, refer to eOrganic's articles on organic certification.