Off Flavors of Milk: Nomenclature, Standards, and Bibliography
Open Access
- 1 July 1978
- journal article
- review article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 61 (7) , 855-869
- https://doi.org/10.3168/jds.s0022-0302(78)83662-5
Abstract
A review on off-flavors of milk is presented. Topics discussed include heated, light-induced, lipolyzed, microbial, oxidized, transmitted and miscellaneous flavors, and preparation of reference standards.This publication has 121 references indexed in Scilit:
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- The effect of dissolved O2 on the changes occurring in the flavour of ultra-high-temperature milk during storageJournal of Dairy Research, 1973
- Bitter Peptides in Cow Milk Casein Digests with Bacterial ProteinaseAgricultural and Biological Chemistry, 1972
- Some constituents of .Apium leptophyllum (D.C.) F. Muell. in relation to tainting of milkAustralian Journal of Chemistry, 1969
- A compound responsible for metallic flavour in dairy products: II. Theoretical consideration of the mechanism of formation of oct-1-en-3-oneJournal of Dairy Research, 1967
- PRACTICAL EXPERIENCE: THE PROCESSING AND ASEPTIC PACKAGING OF STERILE MILK IN THE UNITED KINGDOMInternational Journal of Dairy Technology, 1965
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- 487. Studies on the origin of oxidized flavour in whole milkJournal of Dairy Research, 1952