Session 47: Room 392 | |||
Monday PMSensory analysis of texture in dairy products | |||
| Sponsor: | Dairy Foods Division | ||
| Cosponsor(s): | Sensory Evaluation Division | ||
| Moderator(s): | M. A. Drake, North Carolina State Univ. L. Goddik, Oregon State University | ||
| Time: | 2:30 PM | ||
| 2:30 PM | Introductory Remarks | ||
| 2:35 PM | 47-1 | Sensory perception of texture G. V. CIVILLE | |
| 3:05 PM | 47-2 | Sensory texture analysis of dairy products A. THOMAS, S. Mueller, F. Rossi | |
| 3:35 PM | 47-3 | Sensory analysis of texture in cultured dairy products D. MUIR | |
| 4:05 PM | 47-4 | Sensory analysis of Cheddar cheese texture M. A. DRAKE | |
| 4:35 PM | 47-5 | Astringency of whey proteins E. A. FOEGEDING | |
| 5:05 PM | 47-6 | Relating sensory and instrumental measurements of cheese texture J.-F. C. MEULLENET | |
| 5:35 PM | Dairy Foods Division Business Meeting | ||
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana