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The sensory evaluation of dairy products / / edited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian
| The sensory evaluation of dairy products / / edited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian |
| Edizione | [3rd ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (390 pages) : illustrations (black and white, and color) |
| Disciplina |
641.37
637 |
| Altri autori (Persone) |
ClarkStephanie <1968->
DrakeMaryAnne KaylegianKerry E |
| Soggetto topico |
Dairy products - Flavor and odor
Dairy products - Sensory evaluation |
| ISBN | 3-031-30019-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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. |
| Record Nr. | UNINA-9910741174103321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sensory profiling of dairy products / / edited by John J. Tuohy
| Sensory profiling of dairy products / / edited by John J. Tuohy |
| Pubbl/distr/stampa | Hoboken, NJ : , : John Wiley & Sons Ltd, , [2023] |
| Descrizione fisica | 1 online resource (398 pages) |
| Disciplina | 641.37 |
| Collana | Society of Dairy Technology Series |
| Soggetto topico | Dairy products - Flavor and odor |
| ISBN |
1-119-61938-6
1-119-61931-9 1-119-61933-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface to the Technical Series -- Preface -- Chapter 1 Sensory Analysis and Consumer Mind-Sets and Emotions for Dairy Products -- 1.1 Introduction -- 1.1.1 History of the sensory analysis of dairy products -- 1.1.2 Changes in consumer habits -- 1.2 How MG approaches the problem of understanding new versus traditional in cheese -- 1.3 Looking at different groups of respondents -- 1.4 Linking emotions to messages -- 1.5 Finding mind-sets in the population for future communication, research and sales efforts -- 1.6 The multiple contributions of MG to scientific investigation -- 1.7 The role of emotions -- Acknowledgement -- References -- Chapter 2 Physiology of Sensory Perception of Flavour and Mouthfeel Stimuli Imparted by Dairy Products -- 2.1 Introduction -- 2.2 Aroma perception -- 2.2.1 Physiology of aroma perception -- 2.3 Taste perception -- 2.3.1 Physiology of taste perception -- 2.3.2 Oleogustus, a taste response to fatty acids -- 2.3.3 Taste perception of peptides and diketopiperazines and their relevance to cheese -- 2.3.4 The perception of kokumi and its relevance to cheese -- 2.4 Mouthfeel perception -- 2.4.1 Physiology of mouthfeel perception -- 2.4.2 The perception of key mouthfeel attributes relevant to dairy products -- 2.4.3 The influence of oral processing and saliva -- 2.4.4 The perception of mouth-drying in high-protein dairy products -- 2.5 Chemesthesis -- 2.6 The influence of individual differences in phenotype and genotype and their relevance to the perception of dairy products -- References -- Chapter 3 Sensory Data Analysis and Future Developments -- 3.1 Introduction -- 3.2 Scoring methods -- 3.2.1 Affective testing -- 3.2.2 Cluster analysis -- 3.2.3 Just about right -- 3.2.4 Intensity scales -- 3.3 Descriptive analysis.
3.4 Rapid sensory analysis -- 3.4.1 Check-all-that-apply (CATA) -- 3.4.2 Projective mapping -- 3.5 Conclusions -- References -- Chapter 4 Application of Multivariate Statistical Analysis and Machine Learning to Sensory Data Analysis -- 4.1 Introduction -- 4.2 Multivariate analysis applied to data from sensory assessment of dairy products -- 4.2.1 Principal component analysis -- 4.2.2 Correspondence analysis -- 4.2.3 Hierarchical cluster analysis -- 4.2.4 Generalised Procrustes analysis -- 4.2.5 Multiple-factor analysis -- 4.2.6 DISTATIS -- 4.3 Machine learning -- 4.4 Conclusions -- References -- Chapter 5 Projective Sensory Evaluation Methods for Dairy Products -- 5.1 Introduction -- 5.2 Categories of projective methods -- 5.2.1 Word association -- 5.2.2 Construction task -- 5.2.3 Completion task -- 5.2.4 Choice ordering task -- 5.2.5 Expressive task -- 5.3 Comparison of projective techniques in dairy products case studies -- 5.4 Analysis of projective technique data -- 5.5 Online versus paper-based surveys -- 5.6 Conclusions -- References -- Chapter 6 Sensory Attributes of Liquid Milk Products -- 6.1 Introduction -- 6.2 Sensory evaluation of heat-treated fluid milk -- 6.3 Influence of heat treatment on sensory characteristics of milk -- 6.3.1 Sensory profile of pasteurised milk -- 6.3.2 Sensory profile of ESL (extended-shelf-life) milk -- 6.3.3 Sensory profile of UHT (ultra-high-temperature) milk -- 6.3.4 Sensory profile of sterilised milk -- 6.4 Sensory profile of flavoured milks -- References -- Chapter 7 Sensory Profile of Yoghurt and Related Products -- 7.1 Introduction -- 7.2 Yoghurt and related products -- 7.2.1 Natural yoghurt -- 7.2.2 Concentrated yoghurts -- 7.2.3 Sweetened and flavoured yoghurts -- 7.2.4 Drinking yoghurt -- 7.2.5 Frozen yoghurt -- 7.3 Sensory profile of yoghurt and related products. 7.3.1 Sensory profile of natural yoghurt (set and stirred type) -- 7.3.2 Sensory profile of concentrated yoghurts -- 7.3.3 Sensory profile of sweetened and flavoured yoghurt products -- 7.3.4 Drinking yoghurt -- 7.3.5 Sensory profile of frozen yoghurt -- References -- Chapter 8 Sensory Profiles of Middle Eastern and Related Cheeses -- 8.1 Introduction -- 8.2 Sensory evaluation of Middle Eastern and related cheeses -- 8.3 Cheeses ripened in brine -- 8.3.1 Ezine -- 8.3.2 Edirne Beyaz -- 8.3.3 Feta -- 8.3.4 Lighvan and Iranian White cheeses -- 8.3.5 Akkawi -- 8.3.6 Domiati -- 8.3.7 Mish -- 8.3.8 Nabulshi -- 8.3.9 Erzurum Civil -- 8.3.10 Izmir Tulum -- 8.3.11 Van Otlu -- 8.3.12 Urfa -- 8.4 Scalded and pasta-filata-type cheeses -- 8.4.1 Kashkaval -- 8.4.2 Halloumi -- 8.4.3 Graviera -- 8.4.4 Diyarbakr Orgu -- 8.5 Cheeses ripened in animal skins or pots -- 8.5.1 Divle Tulum -- 8.5.2 Savak Tulum -- 8.5.3 Yozgat Canak -- 8.6 Kopanisti cheese -- References -- Chapter 9 Sensory Profiles of Pan-American Fresh, Soft and Other Cheese Varieties -- 9.1 Introduction -- 9.2 Oaxaca cheese -- 9.3 Queso Chihuahua -- 9.4 Mozzarella-type pizza topping cheese -- 9.5 Quark -- 9.6 Cottage cheese -- 9.7 Queso Fresco -- 9.8 Queso Blanco -- 9.9 Cotija cheese -- 9.10 Mexican Manchego -- 9.11 Minas Frescal -- 9.12 Coalho cheese -- 9.13 Conclusions -- References -- Chapter 10 Sensory Characteristics of Cheddar and Related Cheeses Varieties -- 10.1 Introduction -- 10.2 Cheddar and related varieties -- 10.2.1 Cheddar -- 10.2.2 Washed-curd cheeses -- 10.2.3 Monterey Jack -- 10.3 Cheddar cheese grading methods -- 10.4 Sensory profiling methods for Cheddar cheese -- 10.5 Origin of Cheddar flavour and texture development -- 10.6 Reduced-salt Cheddar -- 10.7 Reduced-fat Cheddar -- References -- Chapter 11 Sensory Characteristics of Swiss-type Cheese Varieties -- 11.1 Introduction. 11.2 Sensory evaluation methods -- 11.2.1 Grading and quality scoring by cheese experts -- 11.2.2 Descriptive profiling methods (quantitative descriptive tests) -- 11.2.3 Consumer testing -- 11.3 Sensory characteristics of Swiss-type cheese varieties -- 11.3.1 Role of propionic acid fermentation -- 11.3.2 Appearance -- 11.3.3 Texture -- 11.3.4 Flavour -- 11.4 Relationship between sensory data and analytical measurements -- 11.4.1 Relationship between microflora and perceived flavour -- 11.4.2 Relationship between volatile and non-volatile compounds and perceived flavour -- 11.5 Relationship between consumer data and descriptive panel data -- 11.6 Perception of defects of Swiss-type cheese varieties -- 11.7 Conclusions -- References -- Chapter 12 Sensory Profiles of Very Hard Italian Cheeses and Related Varieties -- 12.1 Introduction -- 12.2 Grana-type cheeses -- 12.2.1 Grana Padano -- 12.2.2 Trentingrana -- 12.2.3 Parmigiano Reggiano -- 12.2.4 Reggianito -- 12.3 Pecorino-type cheeses -- 12.3.1 Canestrato Pugliese -- 12.3.2 Fiore Sardo and Pecorino Romana -- 12.3.3 Canestrato di Moliterno -- 12.3.4 Idiazábal, Manchego, Roncal and Castellano -- 12.4 Asiago and Montasio cheeses -- 12.4.1 Asiago -- 12.4.2 Montasio -- 12.5 Conclusions -- References -- Chapter 13 Sensory Profiles of Iberian and Related Cheese Varieties -- 13.1 Introduction -- 13.2 Fresh Iberian cheese varieties -- 13.2.1 Afuega'l Pitu -- 13.2.2 Camerano -- 13.2.3 Cebreiro -- 13.2.4 De Murcia -- 13.3 Soft and semi-soft Iberian cheese -- 13.3.1 Arzúa-Ulloa -- 13.3.2 Azeitão -- 13.3.3 Cabrales -- 13.3.4 De Flor de Guía, De Guía and De Media Flor de Guía -- 13.3.5 De La Serena -- 13.3.6 De Valdeón -- 13.3.7 L'Alt Urgell y la Cerdanya -- 13.3.8 Los Beyos -- 13.3.9 Mahón-Menorca -- 13.3.10 Majorero -- 13.3.11 Mestiço Tolosa -- 13.3.12 Nata de Cantabria -- 13.3.13 Palmero -- 13.3.14 Pico. 13.3.15 Quesucos de Liébana -- 13.3.16 Torta del Casar -- 13.4 Semi-hard Iberian cheeses varieties -- 13.4.1 Amarelo da Beira Baixa -- 13.4.2 Castelo Branco -- 13.4.3 De Murcia al Vino -- 13.4.4 Gamonedo -- 13.4.5 Ibores -- 13.4.6 Picón Bejes-Tresviso -- 13.4.7 San Simón da Costa -- 13.4.8 Serpa -- 13.4.9 Serra da Estrela -- 13.4.10 Terrincho -- 13.4.11 Tetilla -- 13.5 Semi-hard or hard Iberian cheese varieties -- 13.5.1 Casín -- 13.5.2 Évora -- 13.5.3 Idiazábal -- 13.5.4 Manchego -- 13.5.5 Nisa -- 13.5.6 Picante de Beira Baixa -- 13.5.7 Rabaçal -- 13.5.8 Roncal -- 13.5.9 São Jorge -- 13.5.10 Zamorano -- 13.6 Hard or extra-hard Iberian cheese varieties -- 13.6.1 Cabra Transmontano -- References -- Chapter 14 Sensory Evaluation in Processed Cheese Innovation -- 14.1 Introduction -- 14.2 Processed cheese products -- 14.3 Sensory characteristics of processed cheese -- 14.3.1 Sensory impact of sodium replacement -- 14.3.2 Sensory impact of fat replacement -- 14.3.3 Sensory impact of processed cheese fortification -- 14.4 Conclusions -- References -- Chapter 15 Sensory Attributes of Fat-Rich Dairy and Ethnic Indian Products -- 15.1 Introduction -- 15.2 Cream and cream products -- 15.2.1 Sensory attributes of creams -- 15.2.2 Sensory evaluation of creams -- 15.2.3 Flavour defects in cream -- 15.2.4 Common body and texture defects in cream -- 15.3 Butter -- 15.3.1 Sensory attributes of butter -- 15.3.2 Sensory evaluation of butter -- 15.3.3 Colour defects in butter -- 15.3.4 Flavour defects in butter -- 15.3.5 Body and texture defects in butter -- 15.4 Dairy spreads -- 15.4.1 Sensory defects in dairy spreads -- 15.5 Ghee/Anhydrous milk fat/butter oil -- 15.5.1 Sensory quality of ghee and butter oil -- 15.5.2 Sensory evaluation of ghee -- 15.6 Conclusions -- References -- Chapter 16 Sensory Applications in Ice Cream and Frozen Desserts -- 16.1 Introduction. 16.1.1 Formulation. |
| Record Nr. | UNINA-9910726298603321 |
| Hoboken, NJ : , : John Wiley & Sons Ltd, , [2023] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
