Which sensory evaluation method is often used to assess dairy products?

The triangle testing method is widely used in sensory evaluation, particularly for dairy products. This technique involves presenting tasters with three samples of a product, two of which are identical and one that differs in some way. The goal is for the tasters to identify the odd sample out. This approach is effective for detecting differences in products, such as flavor, texture, or aroma, which are critical characteristics in dairy quality assessment.

Triangle testing is advantageous because it minimizes bias and helps ensure that any detected differences in perception are statistically significant. This method can be particularly useful in the dairy industry for quality control, product development, and consumer research to determine which formulations are preferred by consumers or which may have undesirable changes over time.