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Modern Sensory Practices

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The Sensory Evaluation of Dairy Products

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Abstract

Sensory science is widely applied across many categories of consumer goods, ranging from personal care products to pharmaceutical products to foods. This chapter highlights some of the primary long-standing sensory tests used in the field, along with more modern approaches used in the field of dairy food sensory evaluation.

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Authors and Affiliations

  1. Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, USA

    Mary Anne Drake

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  1. Mary Anne Drake
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Correspondence to Mary Anne Drake .

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Editors and Affiliations

  1. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA

    Stephanie Clark

  2. Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, USA

    MaryAnne Drake

  3. Department of Food Science, Pennsylvania State University, University Park, PA, USA

    Kerry Kaylegian

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Drake, M.A. (2023). Modern Sensory Practices. In: Clark, S., Drake, M., Kaylegian, K. (eds) The Sensory Evaluation of Dairy Products. Springer, Cham. https://doi.org/10.1007/978-3-031-30019-6_20

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