Sensory Profiling of Dairy Products

Sensory Profiling of Dairy Products In Sensory Profiling of Dairy Products, distinguished dairy technologist Dr John J. Tuohy delivers an expert discussion of advances in the sensory profiling of dairy products, including the physiology of sensory perception, sensory profiling methodology, statistical data analysis and consumer studies. The book covers the sensory profiling of dairy products like fluid milk, yoghurt, a wide range of internationally popular cheese varieties, ice cream, butter, and milkfat products. Beginning with a historical review of the sensory evaluation of dairy products, the book covers recent advances in the practice. The editor has also included resources that profile the sensory attributes of the products most important to the dairy industry: fluid milks, cream and milkfat products, frozen dairy desserts, and a variety of cheeses. Readers will also find: A thorough introduction to sensory analysis and consumer mindsets and emotions regarding dairy products Comprehensive explorations of the chemistry, biochemistry and physiology of sensory perception of the flavour and mouthfeel stimuli imparted by dairy products Practical discussions of the sensory attributes of fat-rich dairy and ethnic Indian products Fulsome treatments of the sensory profiles of natural and processed cheese varieties Perfect for dairy professionals, regulators, and lawmakers, Sensory Profiling of Dairy Products will also earn a place in the libraries of food marketing professionals, retailers, and culinary practitioners, as well as professors and students with an interest in dairy products. For information regarding the Society of Dairy Technology please visit www.sdt.org

List of Contributors xiii Preface to the Technical Series xix Preface xix 1 Sensory Analysis and Consumer Mind- Sets and Emotions for Dairy Products 1 Attila Gere, Barbara Biró, Dalma Radványi, Ryan Zemel, Petraq Papajorgji and Howard Moskowitz 1.1 Introduction 1 1.2 How MG approaches the problem of understanding new versus traditional in cheese 4 1.3 Looking at different groups of respondents 9 1.4 Linking emotions to messages 11 1.5 Finding mind- sets in the population for future communication, research and sales efforts 12 1.6 The multiple contributions of MG to scientific investigation 14 1.7 The role of emotions 15 2 Physiology of Sensory Perception of Flavour and Mouthfeel Stimuli Imparted by Dairy Products 18 Lisa Methven, Stella Lignou, Stephanie Bull, Maria Jose Oruna- Concha and Rosa Sullivan 2.1 Introduction 18 2.2 Aroma perception 18 2.3 Taste perception 21 2.4 Mouthfeel perception 30 2.5 Chemesthesis 33 2.6 The influence of individual differences in phenotype and genotype and their relevance to the perception of dairy products 33 3 Sensory Data Analysis and Future Developments 44 Matthew McSweeney 3.1 Introduction 44 3.2 Scoring methods 45 3.3 Descriptive analysis 49 3.4 Rapid sensory analysis 51 3.5 Conclusions 54 4 Application of Multivariate Statistical Analysis and Machine Learning to Sensory Data Analysis 57 Ana C.M. Pinheiro, Elenilson G. Alves Filho, Michele N. Ribeiro, Jéssica F. Rodrigues, Tatiana C. Pimentel, Lorena M.A. Silva, Sueli Rodrigues, Erick A. Esmerino and Adriano G. da Cruz 4.1 Introduction 57 4.2 Multivariate analysis applied to data from sensory assessment of dairy products 57 4.3 Machine learning 62 4.4 Conclusions 65 5 Projective Sensory Evaluation Methods for Dairy Products 68 Adriana Gambaro, Marcelo Miraballes, Adriano G. da Cruz and Erick A. Esmerino 5.1 Introduction 68 5.2 Categories of projective methods 69 5.3 Comparison of projective techniques in dairy products case studies 76 5.4 Analysis of projective technique data 77 5.5 Online versus paper- based surveys 78 5.6 Conclusions 78 6 Sensory Attributes of Liquid Milk Products 81 Elson R. Filho, Amanda A. Prestes, Maria H. Canella, Elane S. Prudencio, Mônica Q. Freitas, Tatiana C. Pimentel, Erick A. Esmerino and Adriano G. da Cruz 6.1 Introduction 81 6.2 Sensory evaluation of heat- treated fluid milk 85 6.3 Influence of heat treatment on sensory characteristics of milk 91 6.4 Sensory profile of flavoured milks 97 7 Sensory Profile of Yoghurt and Related Products 103 Amanda A. Prestes, Elane S. Prudencio, Maria H. Canella, Mônica Q. Freitas, Elson R. Filho, Tatiana C. Pimentel, Erick A. Esmerino and Adriano G. da Cruz 7.1 Introduction 103 7.2 Yoghurt and related products 104 7.3 Sensory profile of yoghurt and related products 106 8 Sensory Profiles of Middle Eastern and Related Cheeses 120 Barbaros Özer, ªebnem Ö. Budak and Hamid Ghoddusi 8.1 Introduction 120 8.2 Sensory evaluation of Middle Eastern and related cheeses 120 8.3 Cheeses ripened in brine 123 8.4 Scalded and pasta- filata- type cheeses 133 8.5 Cheeses ripened in animal skins or pots 138 8.6 Kopanisti cheese 139 9 Sensory Profiles of Pan- American Fresh, Soft and Other Cheese Varieties 145 Callebe Camelo- Silva, Monique Juna Lopes Leite, Giordana Demaman Arend, Tatiana C. Pimentel, Marco Di Luccio, Silvani Verruck, Erick A. Esmerino and Adriano G. da Cruz 9.1 Introduction 145 9.2 Oaxaca cheese 146 9.3 Queso Chihuahua 148 9.4 Mozzarella- type pizza topping cheese 150 9.5 Quark 153 9.6 Cottage cheese 156 9.7 Queso Fresco 158 9.8 Queso Blanco 160 9.9 Cotija cheese 161 9.10 Mexican Manchego 162 9.11 Minas Frescal 163 9.12 Coalho cheese 166 9.13 Conclusions 168 10 Sensory Characteristics of Cheddar and Related Cheeses Varieties 179 Maurice G. O’Sullivan 10.1 Introduction 179 10.2 Cheddar and related varieties 180 10.3 Cheddar cheese grading methods 182 10.4 Sensory profiling methods for Cheddar cheese 182 10.5 Origin of Cheddar flavour and texture development 186 10.6 Reduced- salt Cheddar 188 10.7 Reduced- fat Cheddar 189 11 Sensory Characteristics of Swiss- type Cheese Varieties 195 Barbara Guggenbühl Gasser, Pascal Fuchsmann and Marie- Therese Fröhlich- Wyder 11.1 Introduction 195 11.2 Sensory evaluation methods 196 11.3 Sensory characteristics of Swiss- type cheese varieties 198 11.4 Relationship between sensory data and analytical measurements 211 11.5 Relationship between consumer data and descriptive panel data 218 11.6 Perception of defects of Swiss- type cheese varieties 219 11.7 Conclusions 219 12 Sensory Profiles of Very Hard Italian Cheeses and Related Varieties 225 Antonella Santillo and Marzia Albenzio 12.1 Introduction 225 12.2 Grana- type cheeses 225 12.3 Pecorino- type cheeses 233 12.4 Asiago and Montasio cheeses 239 12.5 Conclusions 242 13 Sensory Profiles of Iberian and Related Cheese Varieties 246 Elena Molina, Lourdes Amigo and Daniel Lozano- Ojalvo 13.1 Introduction 246 13.2 Fresh Iberian cheese varieties 250 13.3 Soft and semi- soft Iberian cheese 261 13.4 Semi- hard Iberian cheeses varieties 269 13.5 Semi- hard or hard Iberian cheese varieties 274 13.6 Hard or extra- hard Iberian cheese varieties 278 14 Sensory Evaluation in Processed Cheese Innovation 286 Silvani Verruck, Saionara Sartor, Mônica Q. Freitas, Tatiana C. Pimentel, Erick A. Esmerino, Adriano G. da Cruz and Marice N. Oliveira 14.1 Introduction 286 14.2 Processed cheese products 288 14.3 Sensory characteristics of processed cheese 290 14.4 Conclusions 313 15 Sensory Attributes of Fat- Rich Dairy and Ethnic Indian Products 318 Bhavbhuti M. Mehta and Suneeta Pinto 15.1 Introduction 318 15.2 Cream and cream products 319 15.3 Butter 329 15.4 Dairy spreads 339 15.5 Ghee/Anhydrous milk fat/butter oil 341 15.6 Conclusions 346 16 Sensory Applications in Ice Cream and Frozen Desserts 350 R. Andrew Wilbey 16.1 Introduction 350 16.2 Sampling and presentation 356 16.3 Choice of approach to sensory testing 358 16.4 Characterising the sensory properties of ice cream and frozen deserts 362 16.5 Impact of formulation changes on the sensory profile of ice cream 364 16.6 Consumer preference and acceptance testing 367 References 368 Index 371