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The sensory evaluation of dairy products

Record Type:	Electronic resources : Monograph/item
Title/Author:	The sensory evaluation of dairy productsedited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian.
other author:	Clark, Stephanie.
Published:	Cham :Springer International Publishing :2023.
Description:	xiv, 665 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Dairy productsSensory evaluation.
Online resource:	https://doi.org/10.1007/978-3-031-30019-6
ISBN:	9783031300196$q(electronic bk.)

The sensory evaluation of dairy products
The sensory evaluation of dairy products[electronic resource] /edited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian. - Third edition. - Cham :Springer International Publishing :2023. - xiv, 665 p. :ill., digital ;24 cm.

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 -- Mold-ripened cheeses -- Goat and Sheep Cheeses -- Modern Sensory Practices.

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.

ISBN: 9783031300196$q(electronic bk.)

Standard No.: 10.1007/978-3-031-30019-6doiSubjects--Topical Terms:

375476
Dairy products
--Sensory evaluation.

LC Class. No.: TX556.M5

Dewey Class. No.: 637

The sensory evaluation of dairy products
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505 0 $a 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 -- Mold-ripened cheeses -- Goat and Sheep Cheeses -- Modern Sensory Practices.
520 $a 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.
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650 0 $a Dairy products $x Flavor and odor. $3 375477
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