The Sensory Evaluation of Dairy Products

Stephanie Clark, Michael Costello, MaryAnne Drake, Floyd Bodyfelt (Herausgeber)

Buch | Softcover

576 Seiten

2014 | 2nd ed. 2009
Springer-Verlag New York Inc.
978-1-4899-9842-2 (ISBN)

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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 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.

History of Sensory Analysis.- Psychological Considerations in Sensory Analysis.- Physiology of Sensory Perception.- Dairy Products Evaluation Competitions.- Fluid Milk and Cream Products.- Butter.- Creamed Cottage Cheese.- Yogurt.- Cheddar and Cheddar-Type Cheese.- Ice Cream and Related Products.- Concentrated and Dried Milk Products.- Pasteurized Process Cheese.- Sour Cream and Related Products.- Swiss Cheese and Related Products.- Mozzarella.- Latin American Cheeses.- Modern Sensory Practices.

Erscheint lt. Verlag	5.9.2014
Zusatzinfo	XV, 576 p.
Verlagsort	New York
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Naturwissenschaften ► Chemie
	Technik ► Lebensmitteltechnologie
ISBN-10	1-4899-9842-X / 148999842X
ISBN-13	978-1-4899-9842-2 / 9781489998422
Zustand	Neuware