Evaluación de la calidad y aceptabilidad sensorial del yogur de leche de cabra (Spanish Edition)
Evaluación de la calidad y aceptabilidad sensorial del yogur de leche de cabra offers a detailed examination of quality assessment methods for goat milk yogurt. Authored by Lee-Hoon Ho and Kah-Mun Lim, it covers sensory evaluation techniques essential for dairy product development. Ideal for food science professionals seeking to enhance yogurt quality standards.
About This Book
This work focuses on the evaluation of quality and sensory acceptability in goat milk yogurt. It explores methods to assess dairy products derived from goat milk, emphasizing scientific approaches to quality control.
The authors, Lee-Hoon Ho and Kah-Mun Lim, present findings relevant to the food industry, particularly in the context of alternative dairy sources. The content is structured to guide professionals in sensory analysis techniques.
Key aspects include the measurement of physical and organoleptic properties, contributing to advancements in yogurt production. This Spanish edition serves as a resource for Spanish-speaking audiences in food technology.
Overall, the book supports the development of high-quality goat milk products through rigorous evaluation standards.
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