Session 33: Room 383 | ||
Monday AMSensory evaluation of dairy flavors | ||
| Sponsor: | Dairy Foods Division | |
| Cosponsor(s): | Sensory Evaluation Division | |
| Moderator(s): | Z. M. Vickers, Univ. of Minnesota M. Drake, Mississippi State Univ. | |
| Time: | 9:00 AM | |
| 9:00 AM | Introductory Remarks | |
| 9:05 AM | 33-1 | Developing and validating a universal descriptive language for cheddar cheese M. A. DRAKE, G. V. Civille |
| 9:35 AM | 33-2 | Sensory evaluation of the taste components of Cheddar cheese B. YANG, Z. M. Vickers |
| 9:50 AM | 33-3 | Use of sensory methods in a molecular-genetic study of bitterness in Cheddar cheese C. P. BRENNAND, J. R. Broadbent |
| 10:05 AM | 33-4 | Mapping out consumer preferences for dairy products C. DELAHUNTY |
| 10:20 AM | 33-5 | Sensory evaluation of ice cream H. HEYMANN, I. U. Gruen, R. T. Marshall |
| 10:35 AM | 33-6 | New perspectives on sensory profiling of fermented milk products D. D. MUIR |