| Description |
xv, 573 pages : illustrations (some color) ; 24 cm |
| Contents |
History of sensory analysis / Mary Anne Drake [and others] -- Psychological considerations in sensory analysis / Jeannine Delwiche -- Physiology of sensory perception / Carolyn F. Ross -- Dairy products evaluation competitions / Stephanie Clark and Michael Costello -- Fluid milk and cream products / Valente B. Alvarez -- Butter / Robert L. Bradley and Marianne Smukowski -- Creamed cottage cheese / Floyd W. Bodyfelt and Dave Potter -- Yogurt / Don Tribby -- Cheddar and cheddar-type cheese / John A. Partridge -- Ice cream and related products / Valente B. Alvarez -- Concentrated and dried milk products / Scott Rankin -- Pasteurized process cheese / Diane Kussy and Edward Aylward -- Sour cream and related products / Michael J. Costello -- Swiss cheese and related products / Esra Cakir and Stephanie Clark -- Mozzarella / Carol Chen, Dana Wolle, and Dean Sommer -- Latin American cheeses / Jonathan Hnosko, Stephanie Clark, and Diane Van Hekken -- Modern sensory practices / Mary Anne Drake |
| Notes |
Rev. ed. of: Sensory evaluation of dairy products / F.W. Bodyfelt, J. Tobias, G.M. Trout. c1988 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Dairy products -- Sensory evaluation.
|
|
Dairy products -- Flavor and odor.
|
| Author |
Clark, Stephanie, 1968-
|
|
Bodyfelt, F. W. (Floyd W.), 1937-
Sensory evaluation of dairy products
|
| LC no. |
2008936131 |
| ISBN |
9780387774060 hardcover alkaline paper |
|
