Association of the sensory properties of commercial, strawberry flavoured fermented milks with product composition

International Journal of Dairy Technology

Volumn 50, Issue 1, 1997, Pages 28-34

  Muir, D Donald ^a   Hunter, E Anthony ^b   Dalaudier, Corinne ^a  

^a HANNAH RESEARCH INSTITUTE   (United Kingdom)

^b UNIVERSITY OF EDINBURGH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FRAGARIA X ANANASSA;

EID: 0002240379     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.1997.tb01732.x     Document Type: Article

References (16)

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2. Hunter E A and Muir D D (1993) Sensory properties of fermented milks: objective reduction of an extensive sensory vocabulary. Journal of Sensory Studies 8 213-227.
3. Williams S A R, Hunter E A, Parker T G, Shankland C E, Brennan R M and Muir D D (1996) DDASP: a statistically based system for design, data capture and analysis with the sensory profiling protocol. Proceedings Third Sensometrics Meeting, Nantes, 19-21 June 1996, pp 48.1-48.2.
4. Williams E J (1949) Experimental designs balanced for the estimation of residual effects of treatments. Australian Journal of Science Research A2, 149-168.
5. MacFie H J, Bratchell N, Greenhoff and Valliss L V (1989) Designs to balance the effect of order of presentation and first order carryover effects in hall tests. Journal of Sensory Studies 4 129-148.
6. Muir D D and Hunter E A (1991/2) Sensory evaluation of Cheddar cheese: order of tasting and carryover effects. Food Quality and Preference 3 141-145.
7. Patterson H D and Thompson R (1971) Recovery of interblock information when block sizes are unequal. Biometrika 58 545-554.
8. Horgan G W and Hunter E A (1992) REML for Scientists. Edinburgh: Biomathematics and Statistics Scotland, The University of Edinburgh.
9. Tamime A Y and Robinson R K (1985) Yoghurt: Science and Technology. Oxford: Pergamon Press.
10. Rasic J L and Kurmann J A (1978) Yogurt. Copenhagen: Technical Dairy Publishing House.
11. Mogensen G (1988) In Meat Science. Milk Science and Technology, pp 289-308. Cross H R and Overby A J, eds. London: Eisevier.
12. Muir D D, Hunter E A and West I G (1994) In Brief Communications and Abstracts of Posters of the 24th International Dairy Congress, Melbourne, Australia, 412.
13. Robinson R K (1988) Cultures for yogurt - their selection and use. Dairy Industries International 57(7) 15-22.
14. Barrantes E, Tamime A Y, Muir D D and Sword A M (1994) The effects of substitution of fat by microparticulate whey protein on the quality of set-type, natural yogurt. Journal of the Society of Dairy Technology 47 61-68.
15. Tamime A Y, Barrantes E and Sword A M (1996) The effect of starch based fat substitutes on the microstructure of set-style yogurt made from reconstituted skimmed milk powder. Journal of the Society of Dairy Technology 49 1-10.
16. Muir D D, Home D S and West I G (1994) In Brief Communications and Abstracts of Posters of the 24th International Dairy Congress, Melbourne, Australia, 378.