Sensory Profiling of Dairy Products

In , 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: Perfect for dairy professionals, regulators, and lawmakers, 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