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The Sensory Evaluation of Dairy Products

  • Textbook
  • © 2009

Overview

Editors:
  1. Stephanie Clark

    1. Dept. Food Science & Human Nutrition, Washington State University, Pullman, U.S.A.

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    You can also search for this editor in PubMed   Google Scholar

  2. Michael Costello

    1. Dept. Food Science & Human Nutrition, Washington State University, Pullman, U.S.A.

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    You can also search for this editor in PubMed   Google Scholar

  3. MaryAnne Drake

    1. Department of Food Science, North Carolina State University, Raleigh, U.S.A.

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    You can also search for this editor in PubMed   Google Scholar

  4. Floyd Bodyfelt

    1. Department of Food Science, Oregon State University, Corvallis, U.S.A.

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    You can also search for this editor in PubMed   Google Scholar

  • 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

  • Includes supplementary material: sn.pub/extras

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Table of contents (17 chapters)

  1. Front Matter

    Pages i-xv
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  2. History of Sensory Analysis

    • Mary Anne Drake, Stephenie Drake, Floyd Bodyfelt, Stephanie Clark, Michael Costello
    Pages 1-6

  3. Psychological Considerations in Sensory Analysis

    • Jeannine Delwiche
    Pages 7-15

  4. Physiology of Sensory Perception

    • Carolyn F. Ross
    Pages 17-42

  5. Dairy Products Evaluation Competitions

    • Stephanie Clark, Michael Costello
    Pages 43-71

  6. Fluid Milk and Cream Products

    • Valente B. Alvarez
    Pages 73-133

  7. Butter

    • Robert L. Bradley, Marianne Smukowski
    Pages 135-165

  8. Creamed Cottage Cheese

    • Floyd W. Bodyfelt, Dave Potter
    Pages 167-190

  9. Yogurt

    • Don Tribby
    Pages 191-223

  10. Cheddar and Cheddar-Type Cheese

    • John A. Partridge
    Pages 225-270

  11. Ice Cream and Related Products

    • Valente B. Alvarez
    Pages 271-331

  12. Concentrated and Dried Milk Products

    • Scott Rankin
    Pages 333-385

  13. Pasteurized Process Cheese

    • Diane Kussy, Edward Aylward
    Pages 387-401

  14. Sour Cream and Related Products

    • Michael J. Costello
    Pages 403-426

  15. Swiss Cheese and Related Products

    • Esra Cakir Stephanie Clark
    Pages 427-457

  16. Mozzarella

    • Carol Chen, Dana Wolle, Dean Sommer
    Pages 459-487

  17. Latin American Cheeses

    • Jonathan Hnosko, Stephanie Clark, Diane Van Hekken
    Pages 489-504

  18. Modern Sensory Practices

    • Mary Anne Drake
    Pages 505-530

  19. Back Matter

    Pages 531-573
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Keywords

About this book

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.

Editors and Affiliations

  • Dept. Food Science & Human Nutrition, Washington State University, Pullman, U.S.A.

    Stephanie Clark, Michael Costello

  • Department of Food Science, North Carolina State University, Raleigh, U.S.A.

    MaryAnne Drake

  • Department of Food Science, Oregon State University, Corvallis, U.S.A.

    Floyd Bodyfelt

Bibliographic Information

  • Book Title: The Sensory Evaluation of Dairy Products

  • Editors: Stephanie Clark, Michael Costello, MaryAnne Drake, Floyd Bodyfelt

  • DOI: https://doi.org/10.1007/978-0-387-77408-4

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer-Verlag New York 2009

  • Softcover ISBN: 978-1-4899-9842-2Published: 05 September 2014

  • eBook ISBN: 978-0-387-77408-4Published: 30 July 2009

  • Edition Number: 2

  • Number of Pages: XV, 576

  • Additional Information: Originally published by AVI Van Nostrand Reinhold Comp. Inc., New York

  • Topics: Food Science, Chemistry/Food Science, general

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