the sensory evaluation of dairy products

Download Book The Sensory Evaluation Of Dairy Products in PDF format. You can Read Online The Sensory Evaluation Of Dairy Products here in PDF, EPUB, Mobi or Docx formats.

The Sensory Evaluation Of Dairy Products

Author : Stephanie Clark
ISBN : 0387774084
Genre : Technology & Engineering
File Size : 46. 46 MB
Format : PDF, Docs
Download : 352
Read : 752

Get This Book


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.

Sensory Evaluation Of Dairy Products

Author : Federación Internacional de Lechería
ISBN : OCLC:599986534
Genre :
File Size : 68. 20 MB
Format : PDF, Mobi
Download : 344
Read : 236

Get This Book



Sensory Evaluation Of Dairy Products By Scoring Preference Method

Author : International Dairy Federation
ISBN : OCLC:66405901
Genre : Dairy products
File Size : 80. 12 MB
Format : PDF, Kindle
Download : 897
Read : 409

Get This Book



Sensory Evaluation Of Food

Author : Harry T. Lawless
ISBN : 9781461578437
Genre : Technology & Engineering
File Size : 50. 94 MB
Format : PDF, ePub, Docs
Download : 731
Read : 1068

Get This Book


The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib utes that meet their expectations. Sensory professionals have advanced weil beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to partleipale in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They arealso expected tobe weil versed in an in creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, sensory professionals also need to understand people, for people are the measuring instruments that provide the basic sensory data. People are notoriously variable and diffi cult to calibrate, presenting the sensory specialist with many additional XV :xvi PREFACE measurement problems that are not present in instrumental methods.

Dairy Processing And Quality Assurance

Author : Ramesh C. Chandan
ISBN : 9781118810309
Genre : Technology & Engineering
File Size : 63. 17 MB
Format : PDF, Docs
Download : 761
Read : 1080

Get This Book


Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

Laboratory Exercises For Sensory Evaluation

Author : Harry T. Lawless
ISBN : 9781461457138
Genre : Technology & Engineering
File Size : 82. 92 MB
Format : PDF, ePub
Download : 100
Read : 993

Get This Book


Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled “Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods,” edited by one of the co-authors (Heymann). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also by Lawless and Heymann and published by Springer. Possible course adoption of the main text along with the lab manual should enhance the sales of these materials.

Descriptvie Sensory Analysis In Practice

Author : Maximo C. Gacula, Jr.
ISBN : 9780470384817
Genre : Technology & Engineering
File Size : 38. 82 MB
Format : PDF, ePub
Download : 622
Read : 259

Get This Book


In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry. Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software. Methods for statistical systems (SAS) computer programs are provided

Sensory Evaluation Of Whey Cream Products

Author : Supanika Jinjarak
ISBN : OCLC:63134287
Genre : Buttermilk
File Size : 66. 19 MB
Format : PDF, ePub, Mobi
Download : 393
Read : 1219

Get This Book


Characterizes the sensory attributes of whey (WB), cultured (CB) and regular sweet cream (SB) unsalted butters produced at the Dairy Products Technology Center or obtained from commercial sources.

Kaffee Oder Das Aroma Der Liebe

Author : Anthony Capella
ISBN : 9783644440616
Genre : Fiction
File Size : 48. 3 MB
Format : PDF, ePub
Download : 274
Read : 307

Get This Book


London, 1896: Der Dandy Robert Wallis lebt vom Geld seines Vaters, amüsiert sich mit Prostituierten und verbringt seine Zeit am liebsten im Café. Eines Tages lernt er dort den erfolgreichen Kaffeehändler Samuel Pinter kennen, der den verkannten Poeten engagiert. Er soll eine universelle Sprache für die Aromen des Kaffees finden. Robert ist zunächst wenig begeistert. Doch dann trifft er Pinters attraktive Tochter Emily. Und Robert Wallis erhält einen ersten Geschmack davon, wie bitter und wie süß die Liebe sein kann ... «Der Roman bietet glänzende Unterhaltung ... Leichthändig, souverän, mit viel Witz und Sinnlichkeit erzählt.» (NDR Kultur) «Die überraschenden Wendungen der Geschichte und die authentische Liebesgeschichte dürften aus dem Buch einen Publikumsrenner machen.» (Publishers Weekly) «Eine temporeiche Lektüre, vorangetrieben von Capellas meisterhaften Charakterisierungen.» (Kirkus Reviews)

Grundri Der Sinnesphysiologie

Author : Robert F. Schmidt
ISBN : 9783642961632
Genre : Medical
File Size : 40. 39 MB
Format : PDF, ePub
Download : 333
Read : 1094

Get This Book



Top Download:

Best Books