Oxidized Flavor in Milk
نویسندگان
چکیده
منابع مشابه
Improvement in Flavor of Gulabjamun Prepared from Camel Milk Khoa
Gulabjamun is a popular sweet prepared in all parts of India. Like other sweets, the manufacture of gulabjamun is also largely in the hands of halwa is who adopt small scale batch method. Though there is large variations in the sensory quality of gulabjamun, the most liked product should have brown colour, smooth and spherical shape, soft and slightly spongy body free from both lumps and hard c...
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as milk is a liquid compound, it needs containers at every stages of movement. the first significant development in milk packaging created at the end of nineteenth century. the flavor changes and shelf life of pasteurized milk and ultra pasteurized milk are affected by processing conditions, packaging materials and microbial growth. off-flavor is an effective factor on reduction of milk quality...
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Fermentation flavors of corn distillers' grains (CDG) were removed more completely by extraction with hexane:ethanol (82:18 v/v) azeotrope (HEA) than with hexane (H). Desolventizing included air drying followed by heating to 101°C for 10 min with agitated steam injection. Enriched corn-soy-milk (CSM) blends were formulated with up to 10% REAor H-extracted CDG. Color was slightly darker in CSM w...
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Ultra High Temperature (UHT) processing leads to the formation of "cooked" and "flat" flavors in milk. These undesirable notes occur due to the volatile formation of a variety of sulphur containing compounds, methyl ketones and aliphatic aldehydes, derived from the constituents of the milk's matrix during thermal processing and storage. The "cooked" flavor of UHT milk is associated with the pre...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1935
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(35)93149-6