Seasonal variations in milk composition and potential impacts on dairy dispensing and sensory properties

The scope and goal of the project: The goal of the partnership between SureShot Solutions (SSS), AgropurDairy Cooperative (Agropur), and Mount Saint Vincent University (MSVU) is to resolve thethe technical challenge of inconsistent dispensing of milk and cream by dispensing machines. The observationssuggest that the variations in product dispensing are affected by the year's season. The primary objective is toevaluate any seasonal differences in milk and cream composition and if they potentially impact dispensingthrough the SSS-dispensing system over 12 months. To achieve this objective, samples of milk and cream willbe provided by Agropur every month for 12 months. The samples will be analyzed for various physiochemicalparameters, including density, viscosity, total solids, protein, fat, and lactose. The secondary objective is todetermine the sensory characteristics of brewed coffee containing varying amounts of cream or milk that wouldmimic the errors in milk and cream dispensing and provide descriptive sensory analysis of brewed coffee withadded dairy products. The potential outcomes of the project include the following: (1) the determination ofphysicochemical and biological parameters of pasteurized milk and cream samples collected year-round; (2)the evaluation of the changes in milk and cream samples stored in the dispensing machines during the nominalperiod; and (3) the sensory characteristics of brewed coffee with added milk and cream. The potential impactsof this project will include the following: (1) a better understanding of how seasonal variability affects thecomposition of milk and cream and their dispensability in commercial dispensers and how the deviation indispensing affects the acceptance of brewed coffee with added milk or cream; (2) the detailed descriptivesensory analysis of brewed coffee with added milk or cream will inform future product development, includingbrewed coffee products with value-added or functional ingredients; (3) training of highly-qualified personnelusing the university research lab (MSVU) and the industry facilities (SSS and Agropur) who will attain thetheoretical knowledge and skills in the sensory evaluation of dairy products.