{"product_id":"sensory-profiling-of-dairy-products-hardback-9781119619215","title":"Sensory Profiling of Dairy Products (Hardback) 9781119619215","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eSensory Profiling of Dairy Products\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eJohn J. Tuohy (Edited by), JJ Tuohy (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781119619215, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 2 June 2023\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e400 pages\u003cbr\u003e24.4 x 17 x 2.9 cm, 0.907 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eSensory Profiling of Dairy Products\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003eSensory Profiling of Dairy Products\u003c\/i\u003e, distinguished dairy technologist Dr John J. Tuohy delivers an expert discussion of advances in the sensory profiling of dairy products, including the physiology of sensory perception, sensory profiling methodology, statistical data analysis and consumer studies. The book covers the sensory profiling of dairy products like fluid milk, yoghurt, a wide range of internationally popular cheese varieties, ice cream, butter, and milkfat products. \u003c\/p\u003e\n\u003cp\u003eBeginning with a historical review of the sensory evaluation of dairy products, the book covers recent advances in the practice. The editor has also included resources that profile the sensory attributes of the products most important to the dairy industry: fluid milks, cream and milkfat products, frozen dairy desserts, and a variety of cheeses. \u003c\/p\u003e\n\u003cp\u003eReaders will also find: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA thorough introduction to sensory analysis and consumer mindsets and emotions regarding dairy products\u003c\/li\u003e \u003cli\u003eComprehensive explorations of the chemistry, biochemistry and physiology of sensory perception of the flavour and mouthfeel stimuli imparted by dairy products\u003c\/li\u003e \u003cli\u003ePractical discussions of the sensory attributes of fat-rich dairy and ethnic Indian products\u003c\/li\u003e \u003cli\u003eFulsome treatments of the sensory profiles of natural and processed cheese varieties\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003ePerfect for dairy professionals, regulators, and lawmakers, \u003ci\u003eSensory Profiling of Dairy Products \u003c\/i\u003ewill also earn a place in the libraries of food marketing professionals, retailers, and culinary practitioners, as well as professors and students with an interest in dairy products. \u003c\/p\u003e\n\u003cp\u003eFor information regarding the Society of Dairy Technology please visit www.sdt.org\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eList of Contributors xiii\u003cbr\u003ePreface to the Technical Series xix\u003cbr\u003ePreface xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Sensory Analysis and Consumer Mind- Sets and Emotions for Dairy Products 1\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAttila Gere, Barbara Biró, Dalma Radványi, Ryan Zemel, Petraq Papajorgji and Howard Moskowitz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003cbr\u003e1.2 How MG approaches the problem of understanding new versus traditional in cheese 4\u003cbr\u003e1.3 Looking at different groups of respondents 9\u003cbr\u003e1.4 Linking emotions to messages 11\u003cbr\u003e1.5 Finding mind- sets in the population for future communication, research and sales efforts 12\u003cbr\u003e1.6 The multiple contributions of MG to scientific investigation 14\u003cbr\u003e1.7 The role of emotions 15\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Physiology of Sensory Perception of Flavour and Mouthfeel Stimuli Imparted by Dairy Products 18\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLisa Methven, Stella Lignou, Stephanie Bull, Maria Jose Oruna- Concha and Rosa Sullivan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 18\u003cbr\u003e2.2 Aroma perception 18\u003cbr\u003e2.3 Taste perception 21\u003cbr\u003e2.4 Mouthfeel perception 30\u003cbr\u003e2.5 Chemesthesis 33\u003cbr\u003e2.6 The influence of individual differences in phenotype and genotype and their relevance to the perception of dairy products 33\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Sensory Data Analysis and Future Developments 44\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMatthew McSweeney\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 44\u003cbr\u003e3.2 Scoring methods 45\u003cbr\u003e3.3 Descriptive analysis 49\u003cbr\u003e3.4 Rapid sensory analysis 51\u003cbr\u003e3.5 Conclusions 54\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Application of Multivariate Statistical Analysis and Machine Learning to Sensory Data Analysis 57\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAna 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\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 57\u003cbr\u003e4.2 Multivariate analysis applied to data from sensory assessment of dairy products 57\u003cbr\u003e4.3 Machine learning 62\u003cbr\u003e4.4 Conclusions 65\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Projective Sensory Evaluation Methods for Dairy Products 68\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAdriana Gambaro, Marcelo Miraballes, Adriano G. da Cruz and Erick A. Esmerino\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 68\u003cbr\u003e5.2 Categories of projective methods 69\u003cbr\u003e5.3 Comparison of projective techniques in dairy products case studies 76\u003cbr\u003e5.4 Analysis of projective technique data 77\u003cbr\u003e5.5 Online versus paper- based surveys 78\u003cbr\u003e5.6 Conclusions 78\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Sensory Attributes of Liquid Milk Products 81\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eElson 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\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 81\u003cbr\u003e6.2 Sensory evaluation of heat- treated fluid milk 85\u003cbr\u003e6.3 Influence of heat treatment on sensory characteristics of milk 91\u003cbr\u003e6.4 Sensory profile of flavoured milks 97\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Sensory Profile of Yoghurt and Related Products 103\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAmanda 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\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 103\u003cbr\u003e7.2 Yoghurt and related products 104\u003cbr\u003e7.3 Sensory profile of yoghurt and related products 106\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Sensory Profiles of Middle Eastern and Related Cheeses 120\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBarbaros Özer, ªebnem Ö. Budak and Hamid Ghoddusi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 120\u003cbr\u003e8.2 Sensory evaluation of Middle Eastern and related cheeses 120\u003cbr\u003e8.3 Cheeses ripened in brine 123\u003cbr\u003e8.4 Scalded and pasta- filata- type cheeses 133\u003cbr\u003e8.5 Cheeses ripened in animal skins or pots 138\u003cbr\u003e8.6 Kopanisti cheese 139\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Sensory Profiles of Pan- American Fresh, Soft and Other Cheese Varieties 145\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eCallebe 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\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 145\u003cbr\u003e9.2 Oaxaca cheese 146\u003cbr\u003e9.3 Queso Chihuahua 148\u003cbr\u003e9.4 Mozzarella- type pizza topping cheese 150\u003cbr\u003e9.5 Quark 153\u003cbr\u003e9.6 Cottage cheese 156\u003cbr\u003e9.7 Queso Fresco 158\u003cbr\u003e9.8 Queso Blanco 160\u003cbr\u003e9.9 Cotija cheese 161\u003cbr\u003e9.10 Mexican Manchego 162\u003cbr\u003e9.11 Minas Frescal 163\u003cbr\u003e9.12 Coalho cheese 166\u003cbr\u003e9.13 Conclusions 168\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Sensory Characteristics of Cheddar and Related Cheeses Varieties 179\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMaurice G. O’Sullivan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 179\u003cbr\u003e10.2 Cheddar and related varieties 180\u003cbr\u003e10.3 Cheddar cheese grading methods 182\u003cbr\u003e10.4 Sensory profiling methods for Cheddar cheese 182\u003cbr\u003e10.5 Origin of Cheddar flavour and texture development 186\u003cbr\u003e10.6 Reduced- salt Cheddar 188\u003cbr\u003e10.7 Reduced- fat Cheddar 189\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Sensory Characteristics of Swiss- type Cheese Varieties 195\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBarbara Guggenbühl Gasser, Pascal Fuchsmann and Marie- Therese Fröhlich- Wyder\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 195\u003cbr\u003e11.2 Sensory evaluation methods 196\u003cbr\u003e11.3 Sensory characteristics of Swiss- type cheese varieties 198\u003cbr\u003e11.4 Relationship between sensory data and analytical measurements 211\u003cbr\u003e11.5 Relationship between consumer data and descriptive panel data 218\u003cbr\u003e11.6 Perception of defects of Swiss- type cheese varieties 219\u003cbr\u003e11.7 Conclusions 219\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Sensory Profiles of Very Hard Italian Cheeses and Related Varieties 225\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAntonella Santillo and Marzia Albenzio\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 225\u003cbr\u003e12.2 Grana- type cheeses 225\u003cbr\u003e12.3 Pecorino- type cheeses 233\u003cbr\u003e12.4 Asiago and Montasio cheeses 239\u003cbr\u003e12.5 Conclusions 242\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Sensory Profiles of Iberian and Related Cheese Varieties 246\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eElena Molina, Lourdes Amigo and Daniel Lozano- Ojalvo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 246\u003cbr\u003e13.2 Fresh Iberian cheese varieties 250\u003cbr\u003e13.3 Soft and semi- soft Iberian cheese 261\u003cbr\u003e13.4 Semi- hard Iberian cheeses varieties 269\u003cbr\u003e13.5 Semi- hard or hard Iberian cheese varieties 274\u003cbr\u003e13.6 Hard or extra- hard Iberian cheese varieties 278\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Sensory Evaluation in Processed Cheese Innovation 286\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eSilvani Verruck, Saionara Sartor, Mônica Q. Freitas, Tatiana C. Pimentel, Erick A. Esmerino, Adriano G. da Cruz and Marice N. Oliveira\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 286\u003cbr\u003e14.2 Processed cheese products 288\u003cbr\u003e14.3 Sensory characteristics of processed cheese 290\u003cbr\u003e14.4 Conclusions 313\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Sensory Attributes of Fat- Rich Dairy and Ethnic Indian Products 318\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBhavbhuti M. Mehta and Suneeta Pinto\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 318\u003cbr\u003e15.2 Cream and cream products 319\u003cbr\u003e15.3 Butter 329\u003cbr\u003e15.4 Dairy spreads 339\u003cbr\u003e15.5 Ghee\/Anhydrous milk fat\/butter oil 341\u003cbr\u003e15.6 Conclusions 346\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Sensory Applications in Ice Cream and Frozen Desserts 350\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eR. Andrew Wilbey\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 350\u003cbr\u003e16.2 Sampling and presentation 356\u003cbr\u003e16.3 Choice of approach to sensory testing 358\u003cbr\u003e16.4 Characterising the sensory properties of ice cream and frozen deserts 362\u003cbr\u003e16.5 Impact of formulation changes on the sensory profile of ice cream 364\u003cbr\u003e16.6 Consumer preference and acceptance testing 367\u003c\/p\u003e \u003cp\u003eReferences 368\u003cbr\u003eIndex 371\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Agriculture \u0026amp; farming [\u003ca title=\"See our other books on Agriculture \u0026amp; farming\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Agriculture%20\u0026amp;%20farming%20%5BTV%5D%22\"\u003eTV\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Brand New","offer_id":52428637995288,"sku":"9781119619215","price":120.47,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781119619215.jpg?v=1784682888","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/sensory-profiling-of-dairy-products-hardback-9781119619215","provider":"Freshly Printed Books","version":"1.0","type":"link"}