The sensory evaluation of dairy products / / edited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian

• Pubblicazione: Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023
• Edizione: 3rd ed. 2023.
• Descrizione fisica: 1 online resource (390 pages) : illustrations (black and white, and color)
• Disciplina: 641.37; 637
• Soggetto topico: Dairy products - Flavor and odor; Dairy products - Sensory evaluation
• Altri autori: ClarkStephanie <1968-> DrakeMaryAnne KaylegianKerry E
• Nota di contenuto: 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.
• Sommario/riassunto: 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.
• Titolo autorizzato: The sensory evaluation of dairy products
• ISBN: 3-031-30019-X
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910741174103321
• Lo trovi qui: Univ. Federico II