EurekaMag.com logo
+ Site Statistics
References:
53,517,315
Abstracts:
29,339,501
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Fat content of dairy foods in relation to sensory properties and consumer acceptability



Fat content of dairy foods in relation to sensory properties and consumer acceptability



Bulletin of the International Dairy Federation ( 244): 44-46



Fat content of milk products in relation to sensory properties and consumer acceptability is discussed, in terms of nutritive value, palatability and texture.

(PDF 0-2 workdays service: $29.90)

Accession: 001834701

Download citation: RISBibTeXText



Related references

Sensory properties and consumer acceptability of fresh and smoked sausages using different levels of chevon. Philippine Journal of Veterinary & Animal Sciences 5(3): 179-184, 1979

Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham. Journal of the Science of Food & Agriculture 80(6): 705-710, May 1, 2000

The use of sensory attributes, sugar content, instrumental data and consumer acceptability in selection of sweet potato varieties. Journal of the Science of Food and Agriculture 93(7): 1610-1619, 2013

Consumer perception of sensory qualities in muscle foods. Sensory characteristics of meat influence consumer decisions. Food Technology 47: 6, 1993

Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines. Journal of Agricultural and Food Chemistry 63(5): 1593-1600, 2015

Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines. Australian Journal Of Grape And Wine Research: 1, 189-202, 2010

Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties. Journal of Food Science 79(9): S1756-S1762, 2015

Relation of selected properties of liquid foods to acceptability. Chemical Senses and Flavor 1(1): 103-113, 1974

Acceptability of fat-modified foods to children, adolescents and their parents: effect of sensory properties, nutritional information and price. Food Quality and Preference 8(3): 223-231, 1997

Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data. Meat Science 84(3): 344-351, 2010

Sensory evaluation of fermented milks: vocabulary development and the relations between sensory properties and composition and between acceptability and sensory properties. Journal of the Society of Dairy Technology 45(3): 73-80, 1992

Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat. Meat Science 112: 9-15, 2016

Consumer acceptability compared with sensory and instrumental measures of white pan bread: sensory shelf-life estimation by survival analysis. Journal of Food Science 69(9): S401-S405, 2004

Sensory properties of low fat yoghurts. Part B: Hedonic evaluations of plain yoghurts by consumers correlated to fat content, sensory profile and consumer attitudes. Milchwissenschaft 58(3/4): 154-157, 2003

Sensory properties and consumer perception of 'home-made' and commercial dairy ice cream. Journal of Sensory Studies 18(3): 217-234, 2003