The Sensory Evaluation of Dairy Products
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 eval
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Stephanie Clark Michael Costello MaryAnne Drake Floyd Bodyfelt l
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Editors
The Sensory Evaluation of Dairy Products
Second edition
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Editors Stephanie Clark Washington State University Pullman, WA USA [email protected] MaryAnne Drake North Carolina State University Raleigh, NC USA [email protected] [email protected]
Michael Costello Washington State University Pullman, WA USA [email protected] Floyd Bodyfelt Oregon State University Corvallis, OR USA [email protected]
ISBN: 978-0-387-77406-0 e-ISBN: 978-0-387-77408-4 DOI: 10.1007/978-0-387-77408-4 Library of Congress Control Number: 2008936131 # Springer ScienceþBusiness Media, LLC 2009 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper springer.com
Preface
Cheese blocks are prepared for sensory assessment by graders at anAmerican Cheese Society Cheese Competition
The Sensory Evaluation of Dairy Products is intended for all persons who seek a book entirely devoted to the sensory evaluation of dairy products and modern applications of the science. The previous edition of The Sensory Evaluation of Dairy Products, published in 1988, has served as the primary reference on the topic until now. The first three editions of this book were published in 1934, 1948 and 1965, under the title Judging Dairy Products. We are pleased to present this newest edition to be (1) a reference text for all persons interested in the history, art and science behind the sensory evaluation of dairy products; (2) a guide to assist in tracing the origins of identifiable sensory defects in dairy products with hints or strategies for their correction; (3) a practical guide to the preparation of samples for sensory evaluation; and (4) as a training tool for personnel in the evaluation of dairy products. Three different methods are available for tracing causes of sensory defects in dairy foods: (1) chemical procedures; (2) microbiological tests; and (3) sensory evaluation. The simplest, most rapid and direct approach is sensory evaluation. v
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Preface
A food technologist trained and experienced in flavor evaluation of dairy products has an ‘‘edge’’ over someone who is competent only in performing chemical and/or microbiological methods of product analysis. Correct diagnosis of the type and cause(s) of sensory defects is a prerequisite to application of remedial measu
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