1 Sensory Analysis and Consumer Mind- Sets and Emotions for Dairy Products 1
Attila Gere, Barbara Biró, Dalma Radványi, Ryan Zemel, Petraq Papajorgji and Howard Moskowitz

1.1 Introduction 1
1.2 How MG approaches the problem of understanding new versus traditional in cheese 4
1.3 Looking at different groups of respondents 9
1.4 Linking emotions to messages 11
1.5 Finding mind- sets in the population for future communication, research and sales efforts 12
1.6 The multiple contributions of MG to scientific investigation 14
1.7 The role of emotions 15

2 Physiology of Sensory Perception of Flavour and Mouthfeel Stimuli Imparted by Dairy Products 18
Lisa Methven, Stella Lignou, Stephanie Bull, Maria Jose Oruna- Concha and Rosa Sullivan

2.1 Introduction 18
2.2 Aroma perception 18
2.3 Taste perception 21
2.4 Mouthfeel perception 30
2.5 Chemesthesis 33
2.6 The influence of individual differences in phenotype and genotype and their relevance to the perception of dairy products 33

3 Sensory Data Analysis and Future Developments 44
Matthew McSweeney

3.1 Introduction 44
3.2 Scoring methods 45
3.3 Descriptive analysis 49
3.4 Rapid sensory analysis 51
3.5 Conclusions 54

4 Application of Multivariate Statistical Analysis and Machine Learning to Sensory Data Analysis 57
Ana C.M. Pinheiro, Elenilson G. Alves Filho, Michele N. Ribeiro, Jéssica F. Rodrigues, Tatiana C. Pimentel, Lorena M.A. Silva, Sueli Rodrigues, Erick A. Esmerino and Adriano G. da Cruz

4.1 Introduction 57
4.2 Multivariate analysis applied to data from sensory assessment of dairy products 57
4.3 Machine learning 62
4.4 Conclusions 65

5 Projective Sensory Evaluation Methods for Dairy Products 68
Adriana Gambaro, Marcelo Miraballes, Adriano G. da Cruz and Erick A. Esmerino

5.1 Introduction 68
5.2 Categories of projective methods 69
5.3 Comparison of projective techniques in dairy products case studies 76
5.4 Analysis of projective technique data 77
5.5 Online versus paper- based surveys 78
5.6 Conclusions 78

6 Sensory Attributes of Liquid Milk Products 81
Elson R. Filho, Amanda A. Prestes, Maria H. Canella, Elane S. Prudencio, Mônica Q. Freitas, Tatiana C. Pimentel, Erick A. Esmerino and Adriano G. da Cruz

6.1 Introduction 81
6.2 Sensory evaluation of heat- treated fluid milk 85
6.3 Influence of heat treatment on sensory characteristics of milk 91
6.4 Sensory profile of flavoured milks 97

7 Sensory Profile of Yoghurt and Related Products 103
Amanda A. Prestes, Elane S. Prudencio, Maria H. Canella, Mônica Q. Freitas, Elson R. Filho, Tatiana C. Pimentel, Erick A. Esmerino and Adriano G. da Cruz

7.1 Introduction 103
7.2 Yoghurt and related products 104
7.3 Sensory profile of yoghurt and related products 106

8 Sensory Profiles of Middle Eastern and Related Cheeses 120
Barbaros Özer, ªebnem Ö. Budak and Hamid Ghoddusi

8.1 Introduction 120
8.2 Sensory evaluation of Middle Eastern and related cheeses 120
8.3 Cheeses ripened in brine 123
8.4 Scalded and pasta- filata- type cheeses 133
8.5 Cheeses ripened in animal skins or pots 138
8.6 Kopanisti cheese 139

9 Sensory Profiles of Pan- American Fresh, Soft and Other Cheese Varieties 145
Callebe Camelo- Silva, Monique Juna Lopes Leite, Giordana Demaman Arend, Tatiana C. Pimentel, Marco Di Luccio, Silvani Verruck, Erick A. Esmerino and Adriano G. da Cruz

9.1 Introduction 145
9.2 Oaxaca cheese 146
9.3 Queso Chihuahua 148
9.4 Mozzarella- type pizza topping cheese 150
9.5 Quark 153
9.6 Cottage cheese 156
9.7 Queso Fresco 158
9.8 Queso Blanco 160
9.9 Cotija cheese 161
9.10 Mexican Manchego 162
9.11 Minas Frescal 163
9.12 Coalho cheese 166
9.13 Conclusions 168

10 Sensory Characteristics of Cheddar and Related Cheeses Varieties 179
Maurice G. O’Sullivan

10.1 Introduction 179
10.2 Cheddar and related varieties 180
10.3 Cheddar cheese grading methods 182
10.4 Sensory profiling methods for Cheddar cheese 182
10.5 Origin of Cheddar flavour and texture development 186
10.6 Reduced- salt Cheddar 188
10.7 Reduced- fat Cheddar 189

11 Sensory Characteristics of Swiss- type Cheese Varieties 195
Barbara Guggenbühl Gasser, Pascal Fuchsmann and Marie- Therese Fröhlich- Wyder

11.1 Introduction 195
11.2 Sensory evaluation methods 196
11.3 Sensory characteristics of Swiss- type cheese varieties 198
11.4 Relationship between sensory data and analytical measurements 211
11.5 Relationship between consumer data and descriptive panel data 218
11.6 Perception of defects of Swiss- type cheese varieties 219
11.7 Conclusions 219

12 Sensory Profiles of Very Hard Italian Cheeses and Related Varieties 225
Antonella Santillo and Marzia Albenzio

12.1 Introduction 225
12.2 Grana- type cheeses 225
12.3 Pecorino- type cheeses 233
12.4 Asiago and Montasio cheeses 239
12.5 Conclusions 242

13 Sensory Profiles of Iberian and Related Cheese Varieties 246
Elena Molina, Lourdes Amigo and Daniel Lozano- Ojalvo

13.1 Introduction 246
13.2 Fresh Iberian cheese varieties 250
13.3 Soft and semi- soft Iberian cheese 261
13.4 Semi- hard Iberian cheeses varieties 269
13.5 Semi- hard or hard Iberian cheese varieties 274
13.6 Hard or extra- hard Iberian cheese varieties 278

14 Sensory Evaluation in Processed Cheese Innovation 286
Silvani Verruck, Saionara Sartor, Mônica Q. Freitas, Tatiana C. Pimentel, Erick A. Esmerino, Adriano G. da Cruz and Marice N. Oliveira

14.1 Introduction 286
14.2 Processed cheese products 288
14.3 Sensory characteristics of processed cheese 290
14.4 Conclusions 313

15 Sensory Attributes of Fat- Rich Dairy and Ethnic Indian Products 318
Bhavbhuti M. Mehta and Suneeta Pinto

15.1 Introduction 318
15.2 Cream and cream products 319
15.3 Butter 329
15.4 Dairy spreads 339
15.5 Ghee/Anhydrous milk fat/butter oil 341
15.6 Conclusions 346

16 Sensory Applications in Ice Cream and Frozen Desserts 350
R. Andrew Wilbey

16.1 Introduction 350
16.2 Sampling and presentation 356
16.3 Choice of approach to sensory testing 358
16.4 Characterising the sensory properties of ice cream and frozen deserts 362
16.5 Impact of formulation changes on the sensory profile of ice cream 364
16.6 Consumer preference and acceptance testing 367

References 368
Index 371