Effect of product composition on sensory characteristics of acidified milk products /

The sensory properties of sour creams with different concentrations of milk fat, solids-not-fat (SNF), and diacetyl were evaluated by consumer taste panel. The data was analyzed by Response Surface Methodology to find combinations of ingredients that produced optimum product scores. Taste, texture...

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Bibliographic Details

Main Author:	Lai, Pao-Hsueh, 1962-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1993.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy