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Chemistry of the flavor deterioration of sterilized concentrated milk

Creator:

Arnold, Roy Gary

Abstract:

Deterioration of the flavor of sterilized concentrated milk (SCM) is recognized as the principal limiting factor to commercial acceptance of this product. Although a number of volatile compounds have been identified in SCM, quantitative information on these compounds is lacking. It is therefore difficult to ascertain the significance of these...

Resource Type:

Dissertation

Full Text:

Abstract approved: Dr. R. C. Lindsay tr— Deterioration of the flavor of sterilized concentrated
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