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The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream
Author(s) -
Nursten H E
Publication year - 1997
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1997.tb01735.x
Subject(s) - flavour , food science , modified milk ingredients , milk products , fermented milk products , toned milk , chemistry , whole milk , fermentation , dairy industry , ice cream , farmer cheese , biology , lactic acid , bacteria , genetics
This is the first of a series of three papers on the flavour of milk and dairy products see also Urbach 25 and McSweeney 30 . It gives the background to flavour science and then deals with the flavour of milk, heated milks, milk powders, butter, cream and fermented milks, with stress on the compounds with sensory impact.