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Filtering by: Creator Hammond, Ellen L. Degree Field Food Science and Technology Subject Dairy products -- Flavor and odor

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:

valeric acid. A possible contribution from l-octen-3-one was also mentioned although its identity in
Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:

Kirby, Constance Lamb

Resource Type:

Masters Thesis

Full Text:

Prjzfessor of Food Sifidfice^and Technology in charge of major - L ' —' 1 * ,' ' ' EJead of the
Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:

Bouzas, Jorge

Resource Type:

Dissertation

Full Text:

stage, with L. cremoris reaching 10* CFU/gram. L. cremoris is inhibited by 2% salt, thus numbers