Driven by the development of modern statistics, physiology and human bionics, sensory evaluation of dairy products nowadays has been increasingly mature and considered highly significant. This article reviews the definition and procedure for sensory evaluation of dairy products as well as the application of sensory evaluation for dairy products. Moreover, further prospects are discussed. The aim of this review is to provide a theoretical basis for sensory evaluation of dairy products.

In order to obtain quality preference of caramel flavour, fruity, fermentation flavor, sweetness, acidity, astriction, combination weighting approach was employed by fuzzy mathematics comprehensive sensory evaluation expermienting 5 popular sterilization lactic acid fungus drink in market. Fuzzy relation curve was obtained finnally. Results showed that the overall sensory quality of 5 sterilization lactic acid fungus drink order was sample 5 > sample 2 > sample 4 = sample 1 > sample 3, which was slightly different from the results of simple ranking method: sample 2 > sample 4 = sample 1 > sample 5 > sample 3. The experiment results indicated that the fuzzy mathematics comprehensive sensory evaluation method was more scientific, reasonable and objective than simple ranking method.