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Filtering by: Creator Heil, Daniel P. Remove constraint Creator: Heil, Daniel P. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Subject Dairy products -- Analysis Remove constraint Subject: Dairy products -- Analysis

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  • Flavor chemistry of blue cheese

    Creator:
    Anderson, Dale Fredrick
    Abstract:
    Numerous attempts have been made to identify the flavor compounds in Blue cheese, however, duplication of Blue cheese flavor has not yet been accomplished. Therefore, it was desirable to make a qualitative and quantitative investigation of Blue cheese flavor compounds and to study the effect of certain microorganisms on Blue...
    Resource Type:
    Dissertation
    Full Text:
    Ph. D. in Food Science (Name) (Degree) (Major) Date thesis is presented /^ P /p

  • Solvent desorption dynamic headspace analysis of dairy product aroma compounds

    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:
    as: p = CxN where p is the partial pressure of the analyte above the solution, C is a

  • Flavor chemistry of butter culture

    Creator:
    Lindsay, Robert C.
    Abstract:
    Numerous investigations have been made on the contribution of butter cultures to the flavor of cultured cream butter, but production of uniform cultured cream butter has not been possible in industry. Therefore, it was desirable to investigate in detail the qualitative and quantitative chemistry of the flavor of high quality...
    Resource Type:
    Dissertation
    Full Text:
    five p. p. m. of acetaldehyde to non-acidified milk media prior to inoculation greatly enhanced

  • Flavor chemistry of irradiated milk fat

    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