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Product info

<p/><br></br><p><b> About the Book </b></p></br></br><p>Both a practical guide and an excellent reference, the updated version of this popular book is the alpha and omega for all students and practitioners interested in any aspect of the sensory evaluation of dairy products.</p><p/><br></br><p><b> Book Synopsis </b></p></br></br>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.- Modern Sensory Practices.<p/><br></br><p><b> From the Back Cover </b></p></br></br><p><em>The Sensory Evaluation of Dairy Products, Second Edition</em> 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.</p>

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