Flavor of Dairy Products

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Brand: OUP USA

ISBN: 9780841239685

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Description

In the past, the stability of milk and milk products was the primary consideration, but this is no longer the principal objective due to the evolution of modern sanitary practices as well as pasteurization. Today, the manufacture of dairy products of consistently good flavor and texture is crucial. In previous flavor studies, researchers identified hundreds of volatile compounds, with little or no attention paid to their sensory contribution to overall flavor of dairy products. Theavailability of powerful chromatographic separation techniques like high resolution gas chromatography in combination with mass spectrometry and olfactory detection ports have revolutionized the work on characterization of dairy flavor. This along with recent developments in sensory methods and ourincreased knowledge about the genomics of diary culture organisms have allowed great advancements in our understanding of dairy flavor chemistry. Flavor of Dairy Products covers the evolution of dairy flavor research and presents updated information in the areas of instrumental analysis, biochemistry, processing and shelf-life issues related to the flavor of dairy products.

Product Details

Brand OUP USA

Reference 87745

EAN13 9780841239685

ISBN 9780841239685

Data sheet

Publication date: 2007
Issue number: 1
Cover: hard cover
Pages count: 300
Dimensions (mm): 152 x 227
Weight (g): 525

Preface; Overview; Sixty Years of Flavor Research Associated with Flavor of Dairy Foods; Chemistry and Analysis; Flavor of Analysis of Dairy Products; Establishing Links Between Sensory and Instrumental Analyses of Dairy Flavors:: Example Cheddar Cheese; Application of SPME GC-MS for Flavor Analysis of Cheese-Based Products; The Influences of Texture on Aroma Release and Perception Related to Dairy Products; Streamlined Analysis of Short-, Medium- and Long- chain Free Fatty Acids in Dairy Products; From Pasture to Cheese:: Changes in terpene Composition; Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace SPME-PFPD; Origins of Cheese Flavor; Biochemical Aspects; Biochemistry of Cheese Flavor Development:: Insights from Genomic Studies of Lactic Acid Bacteria; Proteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses; Volatile Sulfur-Containing Compounds from Methionine Metabloism in Genetically Modified Lactobacillus helviticus CNRZ32 Strains; Processing and Storage Effects; The Flavor and Flavor Stability of Skim and Whole Milk Powders; Effect of Processing Technology and Phenolic Chemistry on Ultra-High Temperature Bovine Milk Flavor Quality;