The Sensory Evaluation of Dairy Products

• Corporate Author: SpringerLink (Online service)
• Other Authors: Clark, Stephanie. (Editor), Costello, Michael. (Editor), Drake, MaryAnne. (Editor), Bodyfelt, Floyd. (Editor)
• Format: Electronic
• Language: English
• Published: New York, NY : Springer US, 2009.
• Subjects: Chemistry.; Food science.; Food Science.; Chemistry/Food Science, general.
• Online Access: https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-0-387-77408-4

The Sensory Evaluation of Dairy Products, Second 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 prepar...

Table of Contents:

• Preface
• Sensory Analysis. Physiology of taste/flavor. Psychological considerations in sensory analysis. Dairy Products Competitions
• Collegiate Dairy Products Evaluation Competition Products and Practices: Milk. Butter. Cottage Cheese. Strawberry Swiss-Style Yogurt. Cheddar Cheese. Vanilla Ice Cream
• Evaluation of dairy products not included in Collegiate contest: Concentrated & Dried milk products. Pasteurized Process Cheese. Sour Cream. Swiss Cheese. Mozzarella Cheese. Hispanic Cheeses. Modern Sensory Practices
• Appendix
• Index.