Flavor of Dairy Products By Keith R. Cadwallader, Mary Anne Drake, and Robert J. McGorrin

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300 Pages | 2 b/w halftones; 110 line illus.


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.

Table of Contents :

1. Sixty Years of Flavor Research Associated with Flavor of Dairy Foods, W.James Harper

Chemistry and Analysis
2. Flavor of Analysis of Dairy Products, Robert J. McGorrin
3. Establishing Links Between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheese, MaryAnne Drake, Keith R. Cadwallader, and Mary E. Carunchia Whetstine
4. Application of SPME GC-MS for Flavor Analysis of Cheese-Based Products, Raymond T. Marsili
5. The Influences of Texture on Aroma Release and Perception Related to Dairy Products, Jennifer Mei and Gary A. Reineccius
6. Streamlined Analysis of Short-, Medium- and Long- chain Free Fatty Acids in Dairy Products, Keith R. Cadwallader, Tanoj K. Singh, and John P. Jerrell
7. From Pasture to Cheese: Changes in terpene Composition, Hedwig Schilchtherle-Cerny, Miroslava I. Imhof, Estrella Fernández-Garciá and Jacques O. Bosset
8. Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace SPME-PFPD, Michael C. Qian and Helen M. Burbank
9. Origins of Cheese Flavor, Michael H. Tunick

Biochemical Aspects
10. Biochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria, Jeffery R. Broadbent and James L. Steele
11. Proteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses, jeffery R. Broadband and James L. Steele
12. Volatile Sulfur-Containing Compounds from Methionine Metabloism in Genetically Modified Lactobacillus helviticus CNRZ32 Strains, Scott A. Rankin, Dattatreya Banavara, Ed S. Mooberry, James L. Steele, Jeffery R. Broadbent and Joanne E. Hughes

Processing and Storage Effects
13. The Flavor and Flavor Stability of Skim and Whole Milk Powders, Mary E. Carunchia -Whetstine and MaryAnne Drake
14. Effect of Processing Technology and Phenolic Chemistry on Ultra-High Temperature Bovine Milk Flavor Quality, Devin G. Peterson, Paula M. Colahan-Sederstrom and Rajesh V. Potineni


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