TY - GEN
T1 - Effect of processing technology and phenolic chemistry on ultra-high temperature bovine milk flavor quality
AU - Peterson, Devin G.
AU - Colahan-Sederstrom, Paula M.
AU - Potineni, Rajesh V.
PY - 2007/12/10
Y1 - 2007/12/10
N2 - Dairy ingredients/products utilize a thermal processing step in the production cycle as a means of improving food preservation, product safety and ease of distribution. However, for specific dairy-based materials, thermal treatment can also result in the development of negative product traits due to the simultaneous generation of aroma compounds. For example, ultra-high temperature (UHT) processed milk, although commercially sterile, has a 'cooked' or 'stale' aroma that is often considered a significant product defect. Conversely, thermal processing can also have positive affects on flavored dairy-based due to enhanced flavor stability. Various modes of flavor control in UHT fluid milk are discussed.
AB - Dairy ingredients/products utilize a thermal processing step in the production cycle as a means of improving food preservation, product safety and ease of distribution. However, for specific dairy-based materials, thermal treatment can also result in the development of negative product traits due to the simultaneous generation of aroma compounds. For example, ultra-high temperature (UHT) processed milk, although commercially sterile, has a 'cooked' or 'stale' aroma that is often considered a significant product defect. Conversely, thermal processing can also have positive affects on flavored dairy-based due to enhanced flavor stability. Various modes of flavor control in UHT fluid milk are discussed.
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M3 - Conference contribution
AN - SCOPUS:36749011760
SN - 0841239681
SN - 9780841239685
T3 - ACS Symposium Series
SP - 253
EP - 259
BT - Flavor of Dairy Products
A2 - Cadwallader, Keith
A2 - Drake, Mary Anne
A2 - McGorrin, Robert
ER -