The Sensory Evaluation of Dairy Products

ISBN-13: 9783031300189 / Angielski / Twarda / 2023

Opis

The Sensory Evaluation of Dairy Products, Third Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

Spis treści

1. History of Sensory Analysis

2. Psychological Considerations in Sensory Analysis

3. Physiology of Sensory Perception

4. Dairy Products Evaluation Competitions

5. Fluid Milk and Cream Products

6. Butter

7. Creamed Cottage Cheese

8. Yogurt

9. Cheddar and Cheddar-Type Cheese

10. Ice Cream and Related Products 

11. Concentrated and Dried Milk Products

12. Pasteurized Process Cheese

13. Sour Cream and Related Products

14. Swiss Cheese and Related Products

15. Mozzarella

16. Latin American Cheeses

17. Mold-ripened cheeses

18. Goat and Sheep Cheeses

19. Modern Sensory Practices.

O autorze

Stephanie Clark is the Virginia M. Gladney Professor of Food Science and Human Nutrition at Iowa State University. She also serves as Associate Director for the Midwest Dairy Foods Research Center and Iowa State University Cremery.

MaryAnne Drake is the William Neal Reynolds Distinguished Professor of Food Science at NC State University.

Floyd Bodyfelt is a Professor Emeritus in the Department of Food Science and Technology at Oregon State University.

Kerry Kaylegian is an Associate Research Professor in the Department of Food Science at Penn State University.