Modern Sensory Practices

  • Mary Anne Drake


When dealing with dairy foods, sensory quality is always involved on some level. The best raw materials and ingredients produce the best products; hence, sensory quality is a crucial consideration for finished product ingredients such as fluid and dried milk. The sensory perception of finished products such as ice cream and cheese is also most critical. In many instances, a general measurement of product quality or consistency may be all that is required. For the majority of product and market research endeavors, more detailed and complex information on sensory properties is required. The application of sensory perception is one of the keys to the nearly ubiquitous wholesome and flavorful image that dairy foods continue to enjoy with consumers. Due to the pivotal role that sensory perception occupies with the marketing of dairy foods, some means of sensory measurement is often a final step in product development.

Sensory science is a relatively young discipline, which has...


Whey Protein Sensory Analysis Conjoint Analysis Whey Protein Isolate Dairy Food 
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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Mary Anne Drake
    • 1
  1. 1.Dept. Food Science, Southeast Dairy Foods Research CenterNorth Carolina State University

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