Invited review: Sensory analysis of dairy foods

Journal of Dairy Science

Volumn 90, Issue 11, 2007, Pages 4925-4937

  Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Flavor; Sensory analysis; Sensory methods; Texture

Indexed keywords

EID: 41449093930     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0332     Document Type: Review

References (73)

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2. Avsar, Y. K., Y. Karagul-Yuceer, M. A. Drake, T. K. Singh, Y. Yoon, and K. R. Cadwallader. 2004. Characterization of nutty flavor in Cheddar cheese. J. Dairy Sci. 87:1999-2010.
3. Bodyfelt, F. W., M. A. Drake, and S. A. Rankin. Developments in dairy foods sensory science and education-From student contests to impact on product quality. Int. Dairy J. (accepted)
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6. Carunchia Whetstine, M. E., K. R. Cadwallader, and M. A. Drake. 2005. Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese. J. Agric. Food Chem. 53:3126-3132.
7. Carunchia Whetstine, M. E., and M. A. Drake. 2007. The flavor and flavor stability of skim and whole milk powders. Pages 217-252 in Flavor Chemistry of Dairy Products. K. R. Cadwallader, M. A. Drake, R. McGorrin, ed. ACS Publishing, Washington, DC.
8. Carunchia Whetstine, M. E., M. A. Drake, J. B. Broadbent, and D. J. McMahon. 2006b. Enhanced nutty flavor formation in Cheddar cheese made with a "malty" Lactococcus lactis adjunct culture. J. Dairy Sci. 89:3277-3284.
9. Carunchia Whetstine, M. E., M. A. Drake, B. K. Nelson, and D. Barbano. 2006a. Flavor profiles of full fat, reduced fat and cheese fat made from aged Cheddar with the fat removed using a novel process. J. Dairy Sci. 89:505-517.
10. Carunchia Whetstine, M. E., P. J. Luck, M. A. Drake, E. A. Foegeding, P. D. Gerard, and D. M. Barbano. 2007. Characterization of flavor and texture development within large (291-kg) blocks of milled and stirred curd Cheddar cheese. J. Dairy Sci. 90:3091-3109.
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13. Childs, J. L., J. L. Thompson, S. L. Lillard, T. K. Berry, and M. A. Drake. Consumer perception of whey and soy protein in meal replacement products. J. Sens. Stud, (accepted)
14. Cotunga, N., and C. E. Vickery. 2004. Children rate the summer food service program. Family Economics Nutr. 16:3-12.
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22. Drake, M. A., M. D. Yates, P. D. Gerard, C. M. Delahunty, E. M. Sheehan, R. P. Turnbull, and T. M. Dodds. 2005. Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America. Int. Dairy J. 15:473-483.
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25. Greene, J. L., K. Bratka, M. A. Drake, and T. H. Sanders. 2006. Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts. J. Sens. Stud. 21:146-154.
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32. Jones, V. S., M. A. Drake, R. Harding, and B. Kuhn-Sherlock. Consumer perception of soy and dairy products: A cross-cultural study. J. Sens. Stud. (accepted)
33. Karagül-Yüceer, M. A. Drake, and K. R. Cadwallader. 2004. Evaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures. J. Sens. Stud. 19:1-14.
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35. Krause, A. J., K. Lopetcharat, and M. A. Drake. 2007. Identification of the characteristics that drive consumer liking of butter. J. Dairy Sci. 90:2091-2102.
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45. Liggett, R., M. A. Drake, and J. F. Delwiche. Impact of sensory characteristics on consumer liking of Swiss cheese. J. Dairy Sci. (accepted)
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57. Rehman, S. U., N. Farkye, and M. A. Drake. Differences between Cheddar cheese manufactured by the milled curd and stirred curd methods using different commercial starters. J. Dairy Sci. (accepted)
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67. Singh, T., M. A. Drake, and K. R. Cadwallader. 2003. Flavor of Cheddar cheese: A chemical and sensory perspective. Comp. Rev. Food Sci. 2:139-162.
68. Suriyaphan, O., M. A. Drake, X. Q. Chen, and K. R. Cadwallader. 2001. Characteristic aroma components of British Farmhouse Cheddar cheese. J. Agric. Food Chem.49:1382-1387.
69. Thompson, J. L., M. A. Drake, K. Lopetcharat, and M. D. Yates. 2004. Preference mapping of commercial chocolate milks. J. Food Sci. 69:S406-S413.
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72. Yates, M. D., and M. A. Drake. 2007. Texture properties of Gouda cheese. J. Sens. Stud. (accepted)
73. Young, N., M. A. Drake, K. Lopetcharat, and M. McDaniel. 2004. Preference mapping of Cheddar cheeses. J. Dairy Sci. 87:11-19.