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Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: closer control to achieve uniform and consistent flavor quality. A simple, rapid isocratic HPLC method

Creator:: Rankin, Scott A.
Abstract:: A method for the assessment of volatile compounds in dairy products was developed using solvent desorption dynamic headspace sampling. The method was first applied to assay for diacetyl and acetoin in buttermilk. Major buttermilk volatiles recovered included diacetyl, acetic acid, and acetoin. Normalized detector responses were linear over the range...
Resource Type:: Dissertation
Full Text:: flavor of Cheddar cheese. J. Dairy Sci. 57: 1137-42. Forss, D.A. 1972. Odor and flavor compounds from

Creator:: Lemus, Freddy Mauricio
Abstract:: Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
Resource Type:: Masters Thesis
Full Text:: and flavor of a product. Therefore, those compounds with greater impact on the perceived aroma and

Creator:: Langler, James Edward
Abstract:: The unique flavor of high quality Swiss cheese is difficult to reproduce in commercial market cheese. Swiss cheese flavor has never been duplicated or thoroughly understood. New techniques and advances in flavor research have enabled better definition and understanding of food flavors. Therefore, it was desirable to make a detailed...
Resource Type:: Dissertation
Full Text:: understood. New techniques and advances in flavor research have enabled better definition and under

Creator:: Kirby, Constance Lamb
Resource Type:: Masters Thesis
Full Text:: step requiring closer control to achieve uniform and consistent flavor characteristics. The effect

Creator:: Turbes, Gregory S.
Abstract:: The concept of terroir is commonly used as marketing tool to highlight unique characteristics of regional food products, however there is little scientific evidence of terroir pertaining to cheese. The purpose of this research was to investigate the potential impact of milk origin, pasteurization, and commingling on the sensorial, chemical,...
Resource Type:: Masters Thesis
Full Text:: & Technology presented on September 12, 2014. Title: Impact of Terroir on Cheddar Cheese Flavor and the

Creator:: Khatri, Lakho Lilaram
Abstract:: Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...
Resource Type:: Dissertation
Full Text:: that other conceivable flavor and odor compo- nents in irradiated fats are low molecular weight

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