General Scoring and Grading Guide

While judging a dairy product, the identification of a defect, if any, is important but equally important is to award correct scores for different attributes so that the difference among the judges is minimum. Some of the defects are very serious, for example sour/high acid, rancid, oxidized and cowy flavour in fluid milk whereas

others like flat, weedy and cooked flavour are not very objectionable. The scores are thus based on the nature of defect and its intensity. Finally grading of samples is done on the basis of total score. A general scoring guide is given below (Table) to help evaluators for consistent judging of dairy product.

General Scoring Guide for Dairy Products