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The flavors of dairy fats—A review
Author(s) -
Forss D. A.
Publication year - 1971
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02638525
Subject(s) - flavor , food science , skimmed milk , milk fat , business , chemistry , linseed oil
Literature for the three years to August 1970 dealing with the role of dairy lipids in flavors is reviewed. Subjects covered include reviews and conferences, techniques, flavor chemicals in heterogeneous media, desirable flavors and off flavors. All dairy products whose flavor is affected by or derived from lipids are included. These include low fat products such as skim milk and fermented products such as cheese.