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9780841239685

Flavor of Dairy Products

by ; ;
  • ISBN13:

    9780841239685

  • ISBN10:

    0841239681

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2007-08-09
  • Publisher: American Chemical Society

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Summary

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. This 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 cover the evolution of dairy flavor research and present update information in the areas of instrumental analysis, biochemistry, processing and self-life issues related to the flavor of dairy products.

Table of Contents

Prefacep. xi
Overview
Sixty Years of Research Associated with Flavor in Dairy Foodsp. 3
Chemistry and Analysis
Flavor Analysis of Dairy Productsp. 23
Establishing Links between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheesep. 51
Application of Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry for Flavor Analysis of Cheese-Based Productsp. 79
The Influence of Texture on Aroma Release and Perception Related to Dairy Productsp. 93
Streamlined Analysis of Short-, Medium-, and Long-Chain Free Fatty Acids in Dairy Productsp. 111
From Pasture to Cheese: Changes in Terpene Compositionp. 123
Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace Solid-Phase Microextraction-Gas Chromatography-PFPDp. 135
Origins of Cheese Flavorp. 155
Biochemical Aspects
Biochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteriap. 177
Proteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheesesp. 193
Volatile Sulfur-Containing Compounds from Methionine Metabolism in Genetically Modified Lactobacillus helveticus CNRZ32 Strainsp. 205
Processing and Storage Effects
The Flavor and Flavor Stability of Skim and Whole Milk Powdersp. 217
Effect of Processing Technology and Phenolic Chemistry on Ultra-High Temperature Bovine Milk Flavor Qualityp. 253
Author Indexp. 263
Subject Indexp. 265
Table of Contents provided by Ingram. All Rights Reserved.

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