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Flavor Release of Diacetyl and 2-Heptanone from Skimmed and Full Fat Milk under Mouth Conditions
flavor release milk model mouth log P
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2009/5/31
To gain insight into the process of retronasal olfaction, flavor release from skimmed milk and full fat milk (containing 3.75% fat) was investigated using a model mouth system with a screw plunger. La...
Organic Acids and Volatile Flavor Components Evolved During Refrigerated Storage of Kefir
kefir organic acids volatile flavor components refrigerated storage
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2008/4/1
Kefir samples were prepared and transferred to sterile jars for storage at 4°C. After 0, 7, 14, and 21 d of storage, the pH, organic acid, and volatile flavor component content were determined to moni...
Tryptophan Catabolism by Lactobacillus caseiand Lactobacillus helveticus Cheese Flavor Adjuncts
Lactobacillus amino acid catabolism tryptophan cheese flavor
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2008/3/31
Microbial degradation of Trp is thought to promote the formation of aromatic compounds that impart putrid, fecal, or unclean flavors in cheese, but pathways for their production have not been establis...
Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria
sensory analysis odor microorganisms cheese
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2008/3/28
A large number of microorganisms involved in cheese ripening induce very typical flavors that contribute to the cheese variety. As the microflora of cheeses is usually complex, pure cultures can only ...
Effect of Milk Fat Content on Flavor Perception of Vanilla Ice Cream
vanilla flavor fat content ice cream
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2008/3/28
The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined ...
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
flavor compounds mold surface-ripened cheese sensory properties
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2008/3/25
Cheese flavor is obtained through a series of chemical changes that occur in the curd during the early stages of ripening. Lipid hydrolysis leads to FFA, which serve as substrates for further reaction...
Chemical Characterization of Raw Milk Samples with and Without Oxidative Off-Flavor
oxidation milk fat off-flavor
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2008/3/23
Milk samples with and without oxidized flavor were obtained from two different commercial dairy herds. Milk components that are important for the susceptibility of milk fat to spontaneous oxidation, (...
Relation Between Proteolysis and Astringent Off-Flavor in Milk
astringent off-flavor milk proteolysis psychrotrophic proteinases
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2008/3/18
Pasteurized skim milk was treated with 10 proteinases from psychrotrophic bacteria and with plasmin, the naturally occurring milk proteinase, and evaluated organoleptically for astringency. At compara...
Composition and Flavor of Milk and Cheddar Cheese Higher in Unsaturated Fatty Acids
Cheddar cheese unsaturated fatty acids milk
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2008/3/17
A control diet and two experimental diets were fed to Holstein cows to determine how increasing dietary unsaturated fatty acids changed milk and Cheddar cheese. The control diet consisted mainly of ro...