Influence of Calcium Concentration in Milk upon Cooked Flavor Development
Open Access
- 1 February 1965
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 48 (2) , 246-248
- https://doi.org/10.3168/jds.s0022-0302(65)88204-2
Abstract
Milk containing added Ca CI2 [center dot] 2H2O or Ca added by means of ion exchange resin exhibited a lower degree of cooked flavor when heated at 155[degree]F for 30 min. than milk similarly heated with no additional Ca added. Additional Ca in milk retarded the production of sulfhydryls. 3The removal of Ca by a Na ion exchange resin caused a larger amount of S to become volatile.Keywords
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