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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.

Dairy products --Flavor and odor. --- Dairy products --Sensory evaluation. --- Dairy products --- Health & Biological Sciences --- Biomedical Engineering --- Diet & Clinical Nutrition --- Sensory evaluation --- Flavor and odor --- Sensory evaluation. --- Flavor and odor. --- Odor --- Chemistry. --- Food --- Food Science. --- Chemistry/Food Science, general. --- Biotechnology. --- Flavor --- Odors --- Food science. --- Physical sciences --- Science --- Food—Biotechnology.

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Housekeeping --- Beer and beer making--Taste testing --- Beer tasting --- Bierproeven --- Bière-Dégustation --- Dégustation de bière --- Proeven van bier --- Taste testing of beer --- cookbooks --- Cooking (Beer) --- Composition --- Handbooks, manuals, etc. --- Criticism and interpretation --- Beer --- Belgium --- Flavor and odor --- History