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...
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...
Acetaldehyde is known to be responsible for the green
or yogurt-like flavor defect of lactic cultures. This study was undertaken
to extend the knowledge of acetaldehyde production and utilization
by microorganisms normally found in mixed-strain butter cultures.
It is anticipated that the resulting information will contribute
to a more thorough...
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....
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...
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....
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...