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The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Creator:: Bills, Donald D.
Abstract:: During the course of ripening, Cheddar cheese frequently develops a flavor defect described as fruity. Recent work has indicated that the use of certain starter cultures ultimately results in the development of the defect as the cheese ages. The flavor compounds responsible for the defect, however, have not been elaborated....
Resource Type:: Dissertation
Full Text:: a species. The mixed-strain cultures were designated A, B, and C. Cultures B and C had

Heat induced compounds in milk

Creator:: Scanlan, Richard A.
Abstract:: Milk, preheated at 82°C for 30 minutes, was heated to 146°C for four seconds (UHT-treated) and cooled to 5°C in a tubular heat exchanger. Immediately after heat treatment, 20 gallons of heated milk were vacuum distilled at 30°C in a semi-continuous, reduced pressure glass apparatus. Twenty gallons of non-heated milk...
Resource Type:: Dissertation
Full Text:: . 5. Chromatograms of UHT-treated (A) and non-heated 62 (B) ethereal concentrates using a 20% Apiezon

Identification of some compounds contributing to the stale flavor defect of sterilized concentrated milk

Creator:: Arnold, Roy Gary
Abstract:: Stale flavor development has been recognized as a defect of stored dry milk powders for several years. Recently, stale flavor development has been found to occur upon storage of sterilized concentrated milk, and is recognized as the principal limiting factor to commercial utilization of this process (Seibert, 1963). Some attempts...
Resource Type:: Masters Thesis
Full Text:: flavor volatiles of milk products (Day, Forss and Patton, 1957 b; Patton, 1961; Cobb and Patton

A method for the determination of the free fatty acids of Cheddar cheese

Creator:: Bills, Donald D.
Abstract:: The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the...
Resource Type:: Masters Thesis
Full Text:: approved ^ x ;^ ■«= 1 «B (Mtj^or professor) The free fatty acids of Cheddar cheese are important

Lactone precursor in milk fat

Creator:: Wyatt, Carolyn Jane
Resource Type:: Dissertation
Full Text:: authentic 6-decalactone (B) 28 6 Infrared spectrum of the unhydrolyzed lactone precursor (III) 29 7

The autoxidative degradation of some secondary products of autoxidizing lipids

Creator:: Lillard, Dorris Alton
Abstract:: Food lipid systems are very complex and so is oxidative degradation that render them unpalatable for human consumption. The significance of lipid degradation and the key reactions involved have been thoroughly studied and are well understood today. This is not true, however, of the secondary products of the autoxidation reactions....
Resource Type:: Dissertation
Full Text:: Title l^J^J^^inKPE9E:^B^l}S^L2E^911^^ SECONDARY PRODUCTS OF AUTOXIDIZING LIPIDS Abstract approved

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
Full Text:: .., and C b o 11 1 <- 1, ?-alkadienes C... C , C , C . and C 10

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:: spectral charts of chromatographic fractions: a) corresponds to chromatographic peak 27 in Figure 4; b

An investigation of the carbonyl compounds in gamma irradiated milk fat

Creator:: Papaioannou, Stamatios Evangelos
Resource Type:: Masters Thesis

Identification of flavor components of loganberry essence

Creator:: Miller, Phillip Harry
Resource Type:: Masters Thesis

ScholarsArchive@OSU

The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Heat induced compounds in milk

Identification of some compounds contributing to the stale flavor defect of sterilized concentrated milk

A method for the determination of the free fatty acids of Cheddar cheese

Lactone precursor in milk fat

The autoxidative degradation of some secondary products of autoxidizing lipids

Flavor chemistry of irradiated milk fat

Flavor chemistry of blue cheese

An investigation of the carbonyl compounds in gamma irradiated milk fat

Identification of flavor components of loganberry essence

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