Overview
- 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
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Table of contents (20 chapters)
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Front Matter
Keywords
About this book
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.
Editors and Affiliations
About the editors
Stephanie Clark is the Virginia M. Gladney Professor of Food Science and Human Nutrition at Iowa State University. She also serves as Associate Director for the Midwest Dairy Foods Research Center and Iowa State University Cremery.
MaryAnne Drake is the William Neal Reynolds Distinguished Professor of Food Science at NC State University.
Floyd Bodyfelt is a Professor Emeritus in the Department of Food Science and Technology at Oregon State University.
Kerry Kaylegian is an Associate Research Professor in the Department of Food Science at Penn State University.
Bibliographic Information
Book Title: The Sensory Evaluation of Dairy Products
Editors: Stephanie Clark, MaryAnne Drake, Kerry Kaylegian
DOI: https://doi.org/10.1007/978-3-031-30019-6
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023
Hardcover ISBN: 978-3-031-30018-9Published: 18 August 2023
Softcover ISBN: 978-3-031-30021-9Due: 18 September 2023
eBook ISBN: 978-3-031-30019-6Published: 17 August 2023
Edition Number: 3
Number of Pages: XIV, 665
Number of Illustrations: 31 b/w illustrations, 185 illustrations in colour
Topics: Food Microbiology, Food Science, Food Science