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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...