Sensory and flavor characteristics of milk
Sensory and flavor characteristics of milk
Milk flavor is the result of a delicate balance of numerous compounds originated through complex metabolic pathways. Quantitative differences in the volatile profile and the presence of specific compounds explain the distinctive flavor that characterizes each ruminant species milk. Flavor changes and the appearance of off-flavor both in fresh and processed milk are mainly related to dairy herd management, milk manipulation and thermal processing. In recent years, non-thermal technologies have emerged due to the growing preference of consumers towards minimally processed food. Their effects on milk flavor are still under study. This chapter reviews the most important aspects of flavor and off-flavor of milk from ruminant species, both fresh and thermally treated. Most recent research on the influence of non-thermal technologies on milk flavor is also discussed. Finally, sensory characteristics of milk from other species (human and camel) are considered.
Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
FRESH MILK, THERMALLY TREATED MILK, OFF-FLAVOR, NON-THERMALLY TREATED MILK, VOLATILE COMPOUNDS, SENSORIAL ATTRIBUTES, https://purl.org/becyt/ford/2.11, https://purl.org/becyt/ford/2, FLAVOR
FRESH MILK, THERMALLY TREATED MILK, OFF-FLAVOR, NON-THERMALLY TREATED MILK, VOLATILE COMPOUNDS, SENSORIAL ATTRIBUTES, https://purl.org/becyt/ford/2.11, https://purl.org/becyt/ford/2, FLAVOR
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