Sensory evaluation of cow's milk
eBook - PDF

Sensory evaluation of cow's milk

  1. English
  2. PDF
  3. Available on iOS & Android
eBook - PDF

Sensory evaluation of cow's milk

About this book

Despite advances in dairy technology, milk is still a highly perishable product with a limited shelf life. Mistakes in milk handling between cow and consumer can lead to milk quality defects and shorter shelf life. Understanding where such mistakes can occur, how to recognize off-flavors, and how to remedy quality deviations can mean the difference between retaining and losing customers. This chapter discusses the sensory evaluation of milk. We review the processes involved in the sensory evaluation of milk products, discuss the different categories and causes of off-flavours in milk, and show how sensory evaluations can be used to determine the shelf life of milk products. We also review how staff can be trained to perform sensory evaluations, and methods for preventing the flavour defects discussed.

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Yes, you can access Sensory evaluation of cow's milk by Stephanie Clark in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Agriculture. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. 1 Introduction
  2. 2 Milk evaluation processes
  3. 3 Off-flavours in milk: categories, causes and remedies
  4. 4 Sensory shelf-life testing
  5. 5 Conclusion
  6. 6 Where to look for further information
  7. 7 References