Flavor of Dairy Products
by Cadwallader, Keith R.; Drake, Mary Anne; McGorrin, Robert J.Edition: 1st
Format: Hardcover
Pub. Date: 2007-08-09
Publisher(s): 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
| Preface | p. xi |
| Overview | |
| Sixty Years of Research Associated with Flavor in Dairy Foods | p. 3 |
| Chemistry and Analysis | |
| Flavor Analysis of Dairy Products | p. 23 |
| Establishing Links between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheese | p. 51 |
| Application of Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry for Flavor Analysis of Cheese-Based Products | p. 79 |
| The Influence of Texture on Aroma Release and Perception Related to Dairy Products | p. 93 |
| Streamlined Analysis of Short-, Medium-, and Long-Chain Free Fatty Acids in Dairy Products | p. 111 |
| From Pasture to Cheese: Changes in Terpene Composition | p. 123 |
| Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace Solid-Phase Microextraction-Gas Chromatography-PFPD | p. 135 |
| Origins of Cheese Flavor | p. 155 |
| Biochemical Aspects | |
| Biochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria | p. 177 |
| Proteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses | p. 193 |
| Volatile Sulfur-Containing Compounds from Methionine Metabolism in Genetically Modified Lactobacillus helveticus CNRZ32 Strains | p. 205 |
| Processing and Storage Effects | |
| The Flavor and Flavor Stability of Skim and Whole Milk Powders | p. 217 |
| Effect of Processing Technology and Phenolic Chemistry on Ultra-High Temperature Bovine Milk Flavor Quality | p. 253 |
| Author Index | p. 263 |
| Subject Index | p. 265 |
| Table of Contents provided by Ingram. All Rights Reserved. |
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