The Sensory Evaluation of Dairy Products

By Stephanie Clark

Book Overview

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.

• Format: Paperback
• Language: English
• ISBN: 148999842X
• ISBN13: 9781489998422
• Release Date: September 2014
• Publisher: Springer
• Length: 576 Pages
• Weight: 1.81 lbs.
• Dimensions: 1.2" x 6.1" x 9.2"