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Synopsis
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. The availability 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 our increased 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.
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About the Author
Keith R. Cadwallader, Associate Professor, Department of Food Science and Human Nutrition, University of Illinois. Mary Anne Drake, Associate Professor, Department of Food Science, Southeast Diary Foods Research. Robert J. McGorrin, Professor, Department of Food Science and Technology, Oregon State University.
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FLAVOR OF DAIRY PRODUCTS
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American Chemical Society, 2007
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Flavor of Dairy Products
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Flavor of Dairy Products (ACS Symposium)
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Flavor of Dairy Products 971 ACS Symposium
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Flavor of Dairy Products (ACS Symposium)
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Flavor of Dairy Products
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Flavor of dairy products. Developed from the Symposium Chemistry and Flavor of Dairy Products, which was held at the 228th American Chemical Society (ACS) National Meeting in Philadelphia, Pennsylvania, august 22 - 26, 2004.
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Flavor of Dairy Products
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Flavor of Dairy Products (Hardcover)
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Hardcover. Condition: new. Hardcover. 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. The availability 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 our increased 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. Flavor of Dairy Products cover the evolution of dairy flavor research and presents updates information in the areas of instrumental analysis, biochemistry, processing and shelf-life issues related to the flavor of dairy products. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9780841239685
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Flavor of Dairy Products
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