Sensory Evaluation of Dairy Products

Stephanie Clark is the Virginia M. Gladney Professor of Food Science and Human Nutrition at Iowa State University. She also serves as Associate Director for the Midwest Dairy Foods Research Center and Iowa State University Cremery.MaryAnne Drake is the William Neal Reynolds Distinguished Professor of Food Science at NC State University.Floyd Bodyfelt is a Professor Emeritus in the Department of Food Science and Technology at Oregon State University.Kerry Kaylegian is an Associate Research Professor in the Department of Food Science at Penn State University.

• History of Sensory Analysis.- Psychological Considerations in Sensory Analysis.- Physiology of Sensory Perception.- Dairy Products Evaluation Competitions.- Fluid Milk and Cream Products.- Butter.- Creamed Cottage Cheese.- Yogurt.- Cheddar and Cheddar-Type Cheese.- Ice Cream and Related Products.- Concentrated and Dried Milk Products.- Pasteurized Process Cheese.- Sour Cream and Related Products.- Swiss Cheese and Related Products.- Mozzarella.- Latin American Cheeses.- Mold-ripened cheeses.- Goat and Sheep Cheeses.- Modern Sensory Practices.