Duyusal değerlendirme, insanların fiziksel ve kimyasal uyaranlara karşı tepkilerini ölçme şeklidir. Gıdaların duyusal değerlendirilmesinde insan duyuları ile elde edilen veriler tamamen kontrol edilememekte ve varyasyonlar ortaya çıkabilmektedir. Duyusal değerlendirmelerde doğru istatistiksel yöntemlerin kullanılması bu varyasyonları en aza indirerek daha sağlıklı sonuçlar almayı sağlamaktadır. Dolayısıyla duyusal değerlendirmelerden elde edilen sonuçların yorumlanmasında tek değişkenli istatistiksel yöntemlerden farklı olarak çok değişkenli istatistiksel yöntemlerin kullanılması daha uygun olmaktadır. Kemometri süt ve süt ürünlerinin üretim parametrelerinin kontrolü ve kalite değerlendirmesinde oldukça kullanışlı bir yöntemdir. Kemometrik analizler süt endüstrisinde ve araştırmalarında kimyasal analizler ile duyusal değerlendirmede sonuçlarının ilişkilendirilmesinde kullanılabilmektedir.

Present study aimed to optimise stabiliser concentration and swelling time of oat in the production of oat milk using response surface methodology. The effects of independent variables (stabiliser concentration, swelling time) on dependent variables (rheological and sensory properties) were studied using a central composite rotatable design of experiments. Physico-chemical properties and colour values of samples were not significantly (P > 0.05) correlated to stabiliser concentration and swelling time. While stabiliser concentration affected the consistency index (P < 0.05), swelling time had no effect on the rheological properties. The stabiliser ratio affected the sensory texture of samples (P < 0.05). The sensory scores did not increase with increasing K value, on the contrary, the samples with the highest K value had lower sensory scores (P < 0.05). Considering the K value and sensory scores, the optimum stabiliser concentration and swelling time were determined as 0.102%, and 51.2 min, respectively.

The aim of the study is comparing the milk consumption habits of the students of the Department of Dairy Technology and Department of Agriculture Economy The survey was conducted with 66 students from Department of Dairy Technology and 84 students from Department of Agriculture Economy. It is indicated that 82.54% of the students from Department of Dairy Technology and 74.07% of the students from Department of Agriculture Economy get information from expert organizations (universities, private companies, etc.) about the importance of milk in nutrition. According to the Chi-square tests, there is a significant relationship between the department preference variable and the sources which are getting information and found reliable by the students and milk consumption variable. Besides, it is indicated that 98% of the students from both of the departments prefer pasteurized and UHT milk rather than raw milk.

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