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

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

Food Science and Nutrition

Research output: Chapter in Book/Report/Conference proceeding › Conference 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 language	English (US)
Title of host publication	Flavor of Dairy Products
Editors	Keith Cadwallader, Mary Anne Drake, Robert McGorrin
Pages	253-259
Number of pages	7
State	Published - Dec 10 2007

Publication series

Name	ACS Symposium Series
Volume	971
ISSN (Print)	0097-6156

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production

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Effect of processing technology and phenolic chemistry on ultra-high temperature bovine milk flavor quality. / Peterson, Devin G.; Colahan-Sederstrom, Paula M.; Potineni, Rajesh V.
Flavor of Dairy Products. ed. / Keith Cadwallader; Mary Anne Drake; Robert McGorrin. 2007. p. 253-259 (ACS Symposium Series; Vol. 971).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

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

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.",

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AU - Potineni, Rajesh V.

PY - 2007/12/10

Y1 - 2007/12/10

N2 - 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.

AB - 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.

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M3 - Conference contribution

AN - SCOPUS:36749011760

SN - 0841239681

SN - 9780841239685

T3 - ACS Symposium Series

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BT - Flavor of Dairy Products

A2 - Cadwallader, Keith

A2 - Drake, Mary Anne

A2 - McGorrin, Robert

ER -

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

Abstract

Publication series

UN SDGs

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