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The Sensory Evaluation of Dairy Products

  • Stephanie Clark
  • Michael Costello
  • MaryAnne Drake
  • Floyd Bodyfelt

Table of contents

  1. Front Matter
    Pages i-xv
  2. Mary Anne Drake, Stephenie Drake, Floyd Bodyfelt, Stephanie Clark, Michael Costello
    Pages 1-6
  3. Carolyn F. Ross
    Pages 17-42
  4. Stephanie Clark, Michael Costello
    Pages 43-71
  5. Valente B. Alvarez
    Pages 73-133
  6. Robert L. Bradley, Marianne Smukowski
    Pages 135-165
  7. Floyd W. Bodyfelt, Dave Potter
    Pages 167-190
  8. Don Tribby
    Pages 191-223
  9. John A. Partridge
    Pages 225-270
  10. Valente B. Alvarez
    Pages 271-331
  11. Scott Rankin
    Pages 333-385
  12. Diane Kussy, Edward Aylward
    Pages 387-401
  13. Michael J. Costello
    Pages 403-426
  14. Esra Cakir Stephanie Clark
    Pages 427-457
  15. Carol Chen, Dana Wolle, Dean Sommer
    Pages 459-487
  16. Jonathan Hnosko, Stephanie Clark, Diane Van Hekken
    Pages 489-504
  17. Mary Anne Drake
    Pages 505-530
  18. Back Matter
    Pages 531-573

About this book

Introduction

The Sensory Evaluation of Dairy Products, Second Edition 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.

Keywords

Pet butter development physiology processing quality quality assurance

Editors and affiliations

  • Stephanie Clark
    • 1
  • Michael Costello
    • 2
  • MaryAnne Drake
    • 3
  • Floyd Bodyfelt
    • 4
  1. 1.Dept. Food Science & Human NutritionWashington State UniversityPullmanU.S.A.
  2. 2.Dept. Food Science & Human NutritionWashington State UniversityPullmanU.S.A.
  3. 3.Department of Food ScienceNorth Carolina State UniversityRaleighU.S.A.
  4. 4.Department of Food ScienceOregon State UniversityCorvallisU.S.A.

Bibliographic information