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...
Recent studies have shown that when milk fat is heated, a
homologous series containing the n-alkyl members of methyl ketones
with odd numbers of carbon in their chains are produced (48; 44; 38;
and 3). The same series of compounds also is found in evaporated
and dried whole milk and...