Sensory Profiling of Dairy Products

ISBN-13: 9781119619215 / Angielski / Twarda / 2023 / 432 str.

Spis treści

List of Contributors xiiiPreface to the Technical Series xixPreface xix1 Sensory Analysis and Consumer Mind- Sets and Emotions for Dairy Products 1Attila Gere, Barbara Biró, Dalma Radványi, Ryan Zemel, Petraq Papajorgji and Howard Moskowitz1.1 Introduction 11.1.1 History of the sensory analysis of dairy products 11.1.2 Changes in consumer habits 31.2 How MG approaches the problem of understanding new versus traditional in cheese 41.3 Looking at different groups of respondents 91.4 Linking emotions to messages 111.5 Finding mind- sets in the population for future communication, research and sales efforts 121.6 The multiple contributions of MG to scientific investigation 141.7 The role of emotions 15Acknowledgement 15References 152 Physiology of Sensory Perception of Flavour and Mouthfeel Stimuli Imparted by Dairy Products 18Lisa Methven, Stella Lignou, Stephanie Bull, Maria Jose Oruna- Concha and Rosa Sullivan2.1 Introduction 182.2 Aroma perception 182.2.1 Physiology of aroma perception 192.3 Taste perception 212.3.1 Physiology of taste perception 222.3.2 Oleogustus, a taste response to fatty acids 252.3.3 Taste perception of peptides and diketopiperazines and their relevance to cheese 262.3.4 The perception of kokumi and its relevance to cheese 272.4 Mouthfeel perception 302.4.1 Physiology of mouthfeel perception 302.4.2 The perception of key mouthfeel attributes relevant to dairy products 312.4.3 The influence of oral processing and saliva 322.4.4 The perception of mouth- drying in high- protein dairy products 322.5 Chemesthesis 332.6 The influence of individual differences in phenotype and genotype and their relevance to the perception of dairy products 33References 353 Sensory Data Analysis and Future Developments 44Matthew McSweeney3.1 Introduction 443.2 Scoring methods 453.2.1 Affective testing 453.2.2 Cluster analysis 463.2.3 Just about right 473.2.4 Intensity scales 483.3 Descriptive analysis 493.4 Rapid sensory analysis 513.4.1 Check- all- that- apply (CATA) 513.4.2 Projective mapping 533.5 Conclusions 54References 544 Application of Multivariate Statistical Analysis and Machine Learning to Sensory Data Analysis 57Ana C.M. Pinheiro, Elenilson G. Alves Filho, Michele N. Ribeiro, Jéssica F. Rodrigues, Tatiana C. Pimentel, Lorena M.A. Silva, Sueli Rodrigues, Erick A. Esmerino and Adriano G. da Cruz4.1 Introduction 574.2 Multivariate analysis applied to data from sensory assessment of dairy products 574.2.1 Principal component analysis 594.2.2 Correspondence analysis 604.2.3 Hierarchical cluster analysis 604.2.4 Generalised Procrustes analysis 604.2.5 Multiple- factor analysis 604.2.6 Distatis 614.3 Machine learning 624.4 Conclusions 65References 655 Projective Sensory Evaluation Methods for Dairy Products 68Adriana Gambaro, Marcelo Miraballes, Adriano G. da Cruz and Erick A. Esmerino5.1 Introduction 685.2 Categories of projective methods 695.2.1 Word association 695.2.2 Construction task 725.2.3 Completion task 735.2.4 Choice ordering task 755.2.5 Expressive task 765.3 Comparison of projective techniques in dairy products case studies 765.4 Analysis of projective technique data 775.5 Online versus paper- based surveys 785.6 Conclusions 78References 786 Sensory Attributes of Liquid Milk Products 81Elson R. Filho, Amanda A. Prestes, Maria H. Canella, Elane S. Prudencio, Mônica Q. Freitas, Tatiana C. Pimentel, Erick A. Esmerino and Adriano G. da Cruz6.1 Introduction 816.2 Sensory evaluation of heat- treated fluid milk 856.3 Influence of heat treatment on sensory characteristics of milk 916.3.1 Sensory profile of pasteurised milk 936.3.2 Sensory profile of ESL (extended- shelf- life) milk 946.3.3 Sensory profile of UHT (ultra- high- temperature) milk 956.3.4 Sensory profile of sterilised milk 966.4 Sensory profile of flavoured milks 97References 997 Sensory Profile of Yoghurt and Related Products 103Amanda A. Prestes, Elane S. Prudencio, Maria H. Canella, Mônica Q. Freitas, Elson R. Filho, Tatiana C. Pimentel, Erick A. Esmerino and Adriano G. da Cruz7.1 Introduction 1037.2 Yoghurt and related products 1047.2.1 Natural yoghurt 1047.2.2 Concentrated yoghurts 1057.2.3 Sweetened and flavoured yoghurts 1057.2.4 Drinking yoghurt 1067.2.5 Frozen yoghurt 1067.3 Sensory profile of yoghurt and related products 1067.3.1 Sensory profile of natural yoghurt (set and stirred type) 1077.3.2 Sensory profile of concentrated yoghurts 1107.3.3 Sensory profile of sweetened and flavoured yoghurt products 1117.3.4 Drinking yoghurt 1147.3.5 Sensory profile of frozen yoghurt 116References 1168 Sensory Profiles of Middle Eastern and Related Cheeses 120Barbaros Özer, ^ebnem Ö. Budak and Hamid Ghoddusi8.1 Introduction 1208.2 Sensory evaluation of Middle Eastern and related cheeses 1208.3 Cheeses ripened in brine 1238.3.1 Ezine 1268.3.2 Edirne Beyaz 1278.3.3 Feta 1278.3.4 Lighvan and Iranian White cheeses 1298.3.5 Akkawi 1308.3.6 Domiati 1308.3.7 Mish 1328.3.8 Nabulshi 1328.3.9 Erzurum Civil 1328.3.10 Izmir Tulum 1328.3.11 Van Otlu 1338.3.12 Urfa 1338.4 Scalded and pasta- filata- type cheeses 1338.4.1 Kashkaval 1348.4.2 Halloumi 1348.4.3 Graviera 1378.4.4 Diyarbak1r Orgu 1378.5 Cheeses ripened in animal skins or pots 1388.5.1 Divle Tulum 1388.5.2 Savak Tulum 1388.5.3 Yozgat Canak 1398.6 Kopanisti cheese 139References 1399 Sensory Profiles of Pan- American Fresh, Soft and Other Cheese Varieties 145Callebe Camelo- Silva, Monique Juna Lopes Leite, Giordana Demaman Arend, Tatiana C. Pimentel, Marco Di Luccio, Silvani Verruck, Erick A. Esmerino and Adriano G. da Cruz9.1 Introduction 1459.2 Oaxaca cheese 1469.3 Queso Chihuahua 1489.4 Mozzarella- type pizza topping cheese 1509.5 Quark 1539.6 Cottage cheese 1569.7 Queso Fresco 1589.8 Queso Blanco 1609.9 Cotija cheese 1619.10 Mexican Manchego 1629.11 Minas Frescal 1639.12 Coalho cheese 1669.13 Conclusions 168References 17010 Sensory Characteristics of Cheddar and Related Cheeses Varieties 179Maurice G. O'Sullivan10.1 Introduction 17910.2 Cheddar and related varieties 18010.2.1 Cheddar 18010.2.2 Washed- curd cheeses 18110.2.3 Monterey Jack 18110.3 Cheddar cheese grading methods 18210.4 Sensory profiling methods for Cheddar cheese 18210.5 Origin of Cheddar flavour and texture development 18610.6 Reduced- salt Cheddar 18810.7 Reduced- fat Cheddar 189References 19011 Sensory Characteristics of Swiss- type Cheese Varieties 195Barbara Guggenbühl Gasser, Pascal Fuchsmann and Marie- Therese Fröhlich- Wyder11.1 Introduction 19511.2 Sensory evaluation methods 19611.2.1 Grading and quality scoring by cheese experts 19611.2.2 Descriptive profiling methods (quantitative descriptive tests) 19611.2.3 Consumer testing 19811.3 Sensory characteristics of Swiss- type cheese varieties 19811.3.1 Role of propionic acid fermentation 19811.3.2 Appearance 19911.3.3 Texture 20011.3.4 Flavour 20111.4 Relationship between sensory data and analytical measurements 21111.4.1 Relationship between microflora and perceived flavour 21211.4.2 Relationship between volatile and non- volatile compounds and perceived flavour 21311.5 Relationship between consumer data and descriptive panel data 21811.6 Perception of defects of Swiss- type cheese varieties 21911.7 Conclusions 219References 22012 Sensory Profiles of Very Hard Italian Cheeses and Related Varieties 225Antonella Santillo and Marzia Albenzio12.1 Introduction 22512.2 Grana- type cheeses 22512.2.1 Grana Padano 22912.2.2 Trentingrana 23112.2.3 Parmigiano Reggiano 23212.2.4 Reggianito 23312.3 Pecorino- type cheeses 23312.3.1 Canestrato Pugliese 23612.3.2 Fiore Sardo and Pecorino Romana 23712.3.3 Canestrato di Moliterno 23812.3.4 Idiazábal, Manchego, Roncal and Castellano 23812.4 Asiago and Montasio cheeses 23912.4.1 Asiago 24012.4.2 Montasio 24112.5 Conclusions 242References 24313 Sensory Profiles of Iberian and Related Cheese Varieties 246Elena Molina, Lourdes Amigo and Daniel Lozano- Ojalvo13.1 Introduction 24613.2 Fresh Iberian cheese varieties 25013.2.1 Afuega'l Pitu 25013.2.2 Camerano 25013.2.3 Cebreiro 26013.2.4 De Murcia 26013.3 Soft and semi- soft Iberian cheese 26113.3.1 Arzúa- Ulloa 26113.3.2 Azeitão 26213.3.3 Cabrales 26213.3.4 De Flor de Guía, De Guía and De Media Flor de Guía 26313.3.5 De La Serena 26313.3.6 De Valdeón 26413.3.7 L'Alt Urgell y la Cerdanya 26413.3.8 Los Beyos 26413.3.9 Mahón- Menorca 26513.3.10 Majorero 26613.3.11 Mestiço Tolosa 26713.3.12 Nata de Cantabria 26713.3.13 Palmero 26713.3.14 Pico 26813.3.15 Quesucos de Liébana 26813.3.16 Torta del Casar 26913.4 Semi- hard Iberian cheeses varieties 26913.4.1 Amarelo da Beira Baixa 27013.4.2 Castelo Branco 27013.4.3 De Murcia al Vino 27013.4.4 Gamonedo 27113.4.5 Ibores 27113.4.6 Picón Bejes- Tresviso 27213.4.7 San Simón da Costa 27213.4.8 Serpa 27313.4.9 Serra da Estrela 27313.4.10 Terrincho 27313.4.11 Tetilla 27413.5 Semi- hard or hard Iberian cheese varieties 27413.5.1 Casín 27513.5.2 Évora 27513.5.3 Idiazábal 27513.5.4 Manchego 27613.5.5 Nisa 27613.5.6 Picante de Beira Baixa 27713.5.7 Rabaçal 27713.5.8 Roncal 27713.5.9 São Jorge 27813.5.10 Zamorano 27813.6 Hard or extra- hard Iberian cheese varieties 27813.6.1 Cabra Transmontano 279References 27914 Sensory Evaluation in Processed Cheese Innovation 286Silvani Verruck, Saionara Sartor, Mônica Q. Freitas, Tatiana C. Pimentel, Erick A. Esmerino, Adriano G. da Cruz and Marice N. Oliveira14.1 Introduction 28614.2 Processed cheese products 28814.3 Sensory characteristics of processed cheese 29014.3.1 Sensory impact of sodium replacement 29114.3.2 Sensory impact of fat replacement 29814.3.3 Sensory impact of processed cheese fortification 30614.4 Conclusions 313References 31315 Sensory Attributes of Fat- Rich Dairy and Ethnic Indian Products 318Bhavbhuti M. Mehta and Suneeta Pinto15.1 Introduction 31815.2 Cream and cream products 31915.2.1 Sensory attributes of creams 32315.2.2 Sensory evaluation of creams 32415.2.3 Flavour defects in cream 32615.2.4 Common body and texture defects in cream 32815.3 Butter 32915.3.1 Sensory attributes of butter 32915.3.2 Sensory evaluation of butter 33115.3.3 Colour defects in butter 33315.3.4 Flavour defects in butter 33415.3.5 Body and texture defects in butter 33615.4 Dairy spreads 33915.4.1 Sensory defects in dairy spreads 33915.5 Ghee/Anhydrous milk fat/butter oil 34115.5.1 Sensory quality of ghee and butter oil 34215.5.2 Sensory evaluation of ghee 34415.6 Conclusions 346References 34616 Sensory Applications in Ice Cream and Frozen Desserts 350R. Andrew Wilbey16.1 Introduction 35016.1.1 Formulation 35116.1.2 Ingredients 35216.1.3 Processing 35316.2 Sampling and presentation 35616.3 Choice of approach to sensory testing 35816.3.1 Quality assurance 35816.3.2 Competitions 35816.3.3 Research and product development 36016.4 Characterising the sensory properties of ice cream and frozen deserts 36216.5 Impact of formulation changes on the sensory profile of ice cream 36416.5.1 Fat reduction 36416.5.2 Sucrose reduction 36516.6 Consumer preference and acceptance testing 367References 368Index 371

O autorze

About the EditorJOHN J. TUOHY is the Director of 2e Technical Development Ltd, Fermoy, Co. Cork, Ireland, which specialises in dairy technology consulting and is an active member of both the Publications Committee and Council of the Society of Dairy Technology (SDT).