Effect of processing technology and phenolic chemistry on ultra-high temperature bovine milk flavor quality

Devin G. Peterson, Paula M. Colahan-Sederstrom, Rajesh V. Potineni

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Dairy ingredients/products utilize a thermal processing step in the production cycle as a means of improving food preservation, product safety and ease of distribution. However, for specific dairy-based materials, thermal treatment can also result in the development of negative product traits due to the simultaneous generation of aroma compounds. For example, ultra-high temperature (UHT) processed milk, although commercially sterile, has a 'cooked' or 'stale' aroma that is often considered a significant product defect. Conversely, thermal processing can also have positive affects on flavored dairy-based due to enhanced flavor stability. Various modes of flavor control in UHT fluid milk are discussed.

Original languageEnglish (US)
Title of host publicationFlavor of Dairy Products
EditorsKeith Cadwallader, Mary Anne Drake, Robert McGorrin
Pages253-259
Number of pages7
StatePublished - Dec 10 2007

Publication series

NameACS Symposium Series
Volume971
ISSN (Print)0097-6156

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