|"One of the things that surprised me most about Americans (in a positive way) is their renewed interest and appreciation for gourmet foods - especially their passion for artisan cheeses!"
NFS 208: Sensory Evaluation of Foods
Professional interests: Dr. Montse Almena-Aliste is an expert on sensory evaluation; particularly cheese, yogurt, coffee and !
chocolate. Among her many professional food science accomplishments: he!
lping to develop the fi
Almena M., Gigante ML., Kindstedt PS. 2006. Milchwissenschaft Milk Sci.
Internat. Impact of pH on the texture of cultured Cream cheese: firmness and
water phase characteristics. 61:p 400-404.
Gigante ML., Almena M., Kindstedt PS. 2006. Effect of cheese pH and
temperature on serum phase characteristics of cream cheese during storage.
J. Food Sciences. 71:pC7-11.
Almena M., Kindstedt PS. 2005. Effect of increasing pH on texture of full
and reduced-fat cream cheese.
Aust. J. Dairy Technol. 60, p: 225-230.
Almena M., Kindstedt PS, Valentine E, Howard A. 2005. Sensory description of
fresh Mozzarella cheese. J. Dairy Sci. Vol. 88, Suppl 1. p: 17.
Almena M., McEvoy K., Yon B., Howard A. 2005. Sensory description of plain
yogurt made from milk of different origin. J. Dairy Sci. Vol. 88, Suppl 1.