Food Testing >> Laboratory Services >> Sensory Testing

Sensory Testing

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Eurofins can provide clients with a comprehensive sensory evaluation offering for dairy products. We have trained sensory panels in both our Auckland and Christchurch sites, which are able to evaluate products for taste, odour and colour. The method used is to compare a control with submitted samples, so that you can have confidence that your products will be consistent for their intended markets.

Our sensory panels at both locations are comprised of experienced staff, who have either worked within large dairy manufacturing sites managing company sensory programmes, or from APEC which used to perform this work for the NZ Dairy Board.

The labs can also provide accelerated storage monitoring for shelf life sensory evaluation. Utilising storage at elevated temperatures provides an indication of how products will be like when aged or subjected to temperatures experienced in transit or storage in warmer climates.

Products that are within our expertise include:

  • Milk powders (Skim, Whole milk & Buttermilk)

  • Flavoured and fortified powders

  • Infant formulations – stages 1, 2 and 3

  • Anhydrous Milk Fat

  • Colostrum

  • Caseins (acid, lactic and rennet),

  • Caseinates – all types

  • Whey Protein Concentrates and Isolates,

  • Hydrolysates

  • Milk Protein Concentrates

  • Lactoferrin, Lactoperoxidase and Co-isolate

  • Butters

  • Cheeses