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.
Sprache
Verlagsort
Illustrationen
2 b/w halftones; 110 line illus.
Maße
Höhe: 155 mm
Breite: 20 mm
Dicke: 240 mm
Gewicht
ISBN-13
978-0-8412-3968-5 (9780841239685)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Autor*in
Associate Professor, Department of Food Science and Human NutritionAssociate Professor, Department of Food Science and Human Nutrition, University of Illinois
Associate Professor, Department of Food ScienceAssociate Professor, Department of Food Science, Southeast Diary Foods Research
Professor, Department of Food Science and TechnologyProfessor, Department of Food Science and Technology, Oregon State University
Preface ; Overview ; 1. Sixty Years of Flavor Research Associated with Flavor of Dairy Foods ; Chemistry and Analysis ; 2. Flavor of Analysis of Dairy Products ; 3. Establishing Links Between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheese ; 4. Application of SPME GC-MS for Flavor Analysis of Cheese-Based Products ; 5. The Influences of Texture on Aroma Release and Perception Related to Dairy Products ; 6. Streamlined Analysis of Short-, Medium- and Long- chain Free Fatty Acids in Dairy Products ; 7. From Pasture to Cheese: Changes in terpene Composition ; 8. Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace SPME-PFPD ; 9. Origins of Cheese Flavor ; Biochemical Aspects ; 10. Biochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria ; 11. Proteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses ; 12. Volatile Sulfur-Containing Compounds from Methionine Metabloism in Genetically Modified Lactobacillus helviticus CNRZ32 Strains ; Processing and Storage Effects ; 13. The Flavor and Flavor Stability of Skim and Whole Milk Powders ; 14. Effect of Processing Technology and Phenolic Chemistry on Ultra-High Temperature Bovine Milk Flavor Quality
