Sensory evaluation of cow’s milk Prof Traud Winkelmann

Sensory evaluation of cow’s milk Prof Traud WinkelmannDespite advances in dairy technology, milk is still a highly perishable product with a limited shelf life. Mistakes in milk handling between cow and consumer can lead to milk quality defects and shorter shelf life. Understanding where such mistakes can occur, how to recognize off flavors, and how to remedy quality deviations can mean the difference between retaining and losing customers. This chapter discusses the sensory evaluation of milk. We review

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