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The Sensory Evaluation of Dairy Products, Third 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.

Food --- Food science. --- Food Microbiology. --- Sensory Evaluation. --- Food Science. --- Microbiology. --- Sensory evaluation. --- Food technology --- Chemical engineering --- Food tasting --- Organoleptic analysis of food --- Taste testing of food --- Flavor --- Sensory evaluation --- Sanitary microbiology --- Taste testing --- Analysis --- Odor --- Testing --- Bacteriology --- Dairy products --- Flavor and odor.

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Marketing research. --- Food --- New products. --- Sensory evaluation. --- New product development --- NPD (Marketing) --- Product development --- Products, New --- Commercial products --- Industrial design --- Food tasting --- Organoleptic analysis of food --- Taste testing of food --- Flavor --- Sensory evaluation --- Market research --- Marketing --- Markets --- Research --- Research, Industrial --- Taste testing --- Analysis --- Odor --- Testing