A thorough and authoritative treatment of the sensory profiling of dairy products
In Sensory Profiling of Dairy Products, distinguished dairy technologist Dr John J. Tuohy delivers an expert discussion of advances in the sensory profiling of dairy products including the physiology of sensory perception, sensory profiling methodology, statistical data analysis and consumer studies. The book covers the sensory profiling of dairy products, like fluid milk, yoghurt, a wide range of internationally popular cheese varieties, ice cream, butter and milkfat products.
Beginning with a historical review of the sensory evaluation of dairy products, the book covers recent advances in the practice. The editor has also included resources that profile the sensory attributes of the products most important to the dairy industry: fluid milks, cream and milkfat products, frozen dairy desserts, and a variety of cheeses.
Readers will also find:
A thorough introduction to sensory analysis and consumer mindsets and emotions regarding dairy products
Comprehensive explorations of the chemistry, biochemistry and physiology of sensory perception of the flavour and mouthfeel stimuli imparted by dairy products
Practical discussions of the sensory attributes of fat-rich dairy and ethnic Indian products
Fulsome treatments of the sensory profiles of natural and processed cheese varietiesPerfect for dairy professionals, regulators, and lawmakers, Sensory Profiling of Dairy Products will also earn a place in the libraries of food marketing professionals, retailers and culinary practitioners, as well as professors and students with an interest in dairy products.
For information regarding the Society of Dairy Technology please visit www.sdt.org
