Flavor of Dairy Products - Rilegato

Cadwallader, Keith R.; Drake, Mary Anne; McGorrin, Robert J.

Rilegato

ISBN 10: 0841239681 ISBN 13: 9780841239685

Casa editrice: OUP USA, 2007

Riassunto

In the past, the stability of milk and milk products was the primary consideration, but this is no longer the principal objective due to the evolution of modern sanitary practices as well as pasteurization. Today, the manufacture of dairy products of consistently good flavor and texture is crucial. In previous flavor studies, researchers identified hundreds of volatile compounds, with little or no attention paid to their sensory contribution to overall flavor of dairy products. The availability of powerful chromatographic separation techniques like high resolution gas chromatography in combination with mass spectrometry and olfactory detection ports have revolutionized the work on characterization of dairy flavor. This along with recent developments in sensory methods and our increased knowledge about the genomics of diary culture organisms have allowed great advancements in our understanding of dairy flavor chemistry. Flavor of Dairy Products covers the evolution of dairy flavor research and presents updated information in the areas of instrumental analysis, biochemistry, processing and shelf-life issues related to the flavor of dairy products.

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Contenuti

• Preface
• Overview
• 1: W.James Harper: Sixty Years of Flavor Research Associated with Flavor of Dairy Foods
• Chemistry and Analysis
• 2: Robert J. McGorrin: Flavor of Analysis of Dairy Products
• 3: MaryAnne Drake, Keith R. Cadwallader, and Mary E. Carunchia Whetstine: Establishing Links Between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheese
• 4: Raymond T. Marsili: Application of SPME GC-MS for Flavor Analysis of Cheese-Based Products
• 5: Jennifer Mei and Gary A. Reineccius: The Influences of Texture on Aroma Release and Perception Related to Dairy Products
• 6: Keith R. Cadwallader, Tanoj K. Singh, and John P. Jerrell: Streamlined Analysis of Short-, Medium- and Long- chain Free Fatty Acids in Dairy Products
• 7: Hedwig Schilchtherle-Cerny, Miroslava I. Imhof, Estrella Fernández-Garciá and Jacques O. Bosset: From Pasture to Cheese: Changes in terpene Composition
• 8: Michael C. Qian and Helen M. Burbank: Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace SPME-PFPD
• 9: Michael H. Tunick: Origins of Cheese Flavor
• Biochemical Aspects
• 10: Jeffery R. Broadbent and James L. Steele: Biochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria
• 11: jeffery R. Broadband and James L. Steele: Proteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses
• 12: Scott A. Rankin, Dattatreya Banavara, Ed S. Mooberry, James L. Steele, Jeffery R. Broadbent and Joanne E. Hughes: Volatile Sulfur-Containing Compounds from Methionine Metabloism in Genetically Modified Lactobacillus helviticus CNRZ32 Strains
• Processing and Storage Effects
• 13: Mary E. Carunchia -Whetstine and MaryAnne Drake: The Flavor and Flavor Stability of Skim and Whole Milk Powders
• 14: Devin G. Peterson, Paula M. Colahan-Sederstrom and Rajesh V. Potineni: Effect of Processing Technology and Phenolic Chemistry on Ultra-High Temperature Bovine Milk Flavor Quality

Product Description

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Dettagli dell'edizione

• Editore: OUP USA
• Data di pubblicazione: 2007
• Lingua: Inglese
• ISBN 10: 0841239681
• ISBN 13: 9780841239685
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 300
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile