The sensory evaluation of dairy products

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 trainingin 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. A reference text for the science behind sensory evaluation of dairy products A practical guide to the preparation of samples for sensory evaluation A training tool for personnel in the evaluation of dairy products INDICE: 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.

• ISBN: 978-0-387-77406-0
• Editorial: Springer
• Encuadernacion: Cartoné
• Páginas: 510
• Fecha Publicación: 01/08/2008
• Nº Volúmenes: 1
• Idioma: Inglés