Shulph Ink
Sensory Profiling of Dairy Products
Sensory Profiling of Dairy Products
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Sensory Profiling of Dairy Products is a comprehensive book that covers advances in the sensory profiling of dairy products, including fluid milk, yogurt, cheese, ice cream, butter, and milkfat products. It provides a thorough introduction to sensory analysis and consumer mindsets and emotions regarding dairy products, as well as practical discussions of the sensory attributes of fat-rich dairy and ethnic Indian products.
Format: Hardback
Length: 400 pages
Publication date: 02 June 2023
Publisher: John Wiley and Sons Ltd
Sensory Profiling of Dairy Products is a comprehensive and authoritative guide that delves into the advanced techniques and methodologies used to evaluate the sensory characteristics of dairy products. Authored by renowned dairy technologist Dr. John J. Tuohy, this book offers a deep understanding of the physiology of sensory perception, sensory profiling methodologies, statistical data analysis, and consumer studies.
The book spans a wide range of dairy products, including fluid milk, yogurt, a diverse array of internationally renowned cheese varieties, ice cream, butter, and milkfat products. It provides a historical overview of the sensory evaluation of dairy products, highlighting recent advancements in the field. Additionally, the editor has included valuable resources that profile the sensory attributes of the products that are of utmost importance to the dairy industry, such as fluid milks, cream and milkfat products, frozen dairy desserts, and a variety of cheeses.
Within the pages of Sensory Profiling of Dairy Products, readers will find a thorough introduction to sensory analysis and consumer mindsets and emotions related to dairy products. The book explores in depth the chemistry, biochemistry, and physiology of sensory perception, focusing on the flavor and mouthfeel stimuli imparted by these products. Practical discussions are also included, shedding light on the sensory attributes of fat-rich dairy and ethnic Indian products. Fulsome treatments are provided for the sensory profiles of natural and processed cheese varieties, making this book an invaluable resource for dairy professionals, regulators, lawmakers, food marketing professionals, retailers, culinary practitioners, professors, and students with an interest in dairy products.
The Society of Dairy Technology, an esteemed organization dedicated to advancing the dairy industry, can be visited at www.sdt.org for further information and insights into the world of dairy technology.
Weight: 907g
Dimension: 244 x 170 x 29 (mm)
ISBN-13: 9781119619215
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