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...
The concept of the "new father" has been discussed in the literature and popular
media for over 25 years. Yet current studies regarding father involvement continue to show that fathers do not contribute equally to childcare and domestic labor, even among parents in dual-income families. Furthermore, as roles within families...
The purpose of this investigation was to modify the procedure
of Bills, Khatri and Day for use in the development of a suitable
method for determining the quantitative distribution of the free fatty
acids (FFA) in normal, heated, and rancid milk and milk fractions
The method consists of extracting the...