Posted on 06/12/2023 11:35:59 AM PDT by Red Badger
MADISON, Wis. (WJW) — Cheese just tastes good. And now you can apply for an available part-time job that involves tasting cheese and pizza and other dairy items all in the name of research and product development.
The University of Wisconsin-Madison’s Center for Dairy Research position is officially called a descriptive sensory panelist. Those who get the job would rate the items tasted, “on the basis of appearance, texture, taste and aroma attributes,” according to the job description.
Pizza joints with a cult-like following in NE Ohio Those who want to apply for the $15-an-hour position, need to be available in person for three hours at a time three days a week.
Getting down to brass tacks, taste testers would be required to sample as many as 12 pizzas and 24 cheeses each week. If that sounds like too much of a good thing, the job may not be for you.
And it won’t just be about tasting, other job requirements include taking part in training sessions and panel discussions.
Find out more about the Wisconsin-based job right here. Applications are being accepted through June 21.
Need a job?..................
Better lay in a big supply of Ex Lax...
Chris Christie just signed up.
Dave Portnoy is qualified.
Or, better yet, Tums. I always have to take Tums after eating pizza or the stomach acid will rudely wake me up later that night.
Bite it, taste it, chew it, spit it out.
My sister does! I’ll let her know. ;)
Not all good-
what about Frumundacheese?
or that other, greasy, frothy foul smelling cheese-like substance?
or Toecheese?
Not the job for somebody with food allergies/intolerances, but I can dream.
I won’t be able to tell how good the pizza is until I’ve eaten the whole thing.
So I’d just get fat and have a heart attack...
“on the basis of appearance, texture, taste and aroma attributes”
There’s a LOT more that can go in there.
The five primary flavors are sweet, sour, salty, bitter and savory(umami).
Two of the six secondary flavors are spicy (piquance or pungency), and fatty or oily.
Textures, like crunchy, chewy, crispy, crystalline, powdery, earthy, fishy, juicy, squashy, runny, solid, hard, soft, tough, soggy, firm, and creamy.
Cohesiveness: Degree to which the sample deforms before rupturing when biting with molars.
Density: Compactness of cross section of the sample after biting completely through with the molars.
Dryness: Degree to which the sample feels dry in the mouth.
Fracturability: Force with which the sample crumbles, cracks or shatters. Fracturability encompasses crumbliness, crispiness, crunchiness and brittleness.
Graininess: Degree to which a sample contains small grainy particles.
Gumminess: Energy required to disintegrate a semi-solid food to a state ready for swallowing.
Hardness: Force required to deform the product to given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate.
Heaviness: Weight of product perceived when first placed on tongue.
Moisture absorption: Amount of saliva absorbed by product.
Moisture release: Amount of wetness/juiciness released from sample.
Mouthcoating: Type and degree of coating in the mouth after mastication (for example, fat/oil).
Roughness: Degree of abrasiveness of product’s surface perceived by the tongue.
Slipperiness: Degree to which the product slides over the tongue.
Smoothness: Absence of any particles, lumps, bumps, etc., in the product.
Uniformity: Degree to which the sample is even throughout; homogeneity.
Uniformity of Bite: Evenness of force through bite.
Uniformity of Chew: Degree to which the chewing characteristics of the product are even throughout mastication.
Viscosity: Force required to draw a liquid from a spoon over the tongue.
Wetness: Amount of moisture perceived on product’s surface.
(This can be turned into a checklist for tasters, and tries to be more objective. However, *subjective* taste testing is the ‘essay’ portion.)
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