Taints and Off-Flavours in Dairy

Explore dairy taints and off-flavours, what causes them, and why a note that's a defect in one product may be desirable in another.

Join us to explore the difference between taints and off-flavours in dairy, what causes them, and why a note that’s undesirable in one product might be perfectly at home in another.

We’ll take a closer look at the chemistry behind selected taints and off-flavours, explore how they develop across different dairy products, and consider how sensory assessment can help identify potential causes and support quality investigations.

In this webinar, we’ll explore:

– Taints vs off-flavours: what’s the difference?

– Why product context matters when assessing dairy flavour.

– The chemistry and likely sources behind selected sensory defects.

– How sensory assessment can help turn an unexpected flavour into a useful starting point for investigation.

Whether you work in dairy production, quality, product development or sensory science, this session will offer a practical perspective on understanding dairy flavour and investigating when something doesn’t taste quite right.