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Filtering by: Subject Dairy products -- Preservation Remove constraint Subject: Dairy products -- Preservation Subject Dairy products -- Flavor and odor Remove constraint Subject: Dairy products -- Flavor and odor

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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:

Desorption Dynamic Headspace Analysis of Dairy Product Aroma Compounds. Abstract approved: V^Floyd W
Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:

Bouzas, Jorge

Resource Type:

Dissertation

Full Text:

invaluable help during the duration of this study. The financial support from the Western Dairy Foods
Flavor chemistry of Swiss cheese

Creator:

Langler, James Edward

Abstract:

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...

Resource Type:

Dissertation

Full Text:

are due the Kraft Foods Division of National Dairy Products Corporation for their liberal gift of
Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:

Kirby, Constance Lamb

Resource Type:

Masters Thesis

Full Text:

. J. Antonio Torres, co-project leader and dairy wizard, Floyd Bodyfelt, and sensory genius, Dr
Flavor development of cheddar cheese under different manufacturing practices

Creator:

Lemus, Freddy Mauricio

Abstract:

Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...

Resource Type:

Masters Thesis

Full Text:

and flavor of a product. Therefore, those compounds with greater impact on the perceived aroma and

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Academic Affiliation

Food Science and Technology5

Advisor

Torres, J. Antonio2
Bodyfelt, F. W. (Floyd W.), 1937 1
Day, Edgar Allen1
Qian, Michael1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1966 to 2013

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Committee Member

Beirmann, Christopher1
Bodyfelt, F. W. (Floyd W.), 1937-1
Daeschel, Mark1
Goddik, Elizabeth1
Mehlenbacher, Shawn1
more Committee Members »

Creator

Bouzas, Jorge1
Kirby, Constance Lamb1
Langler, James Edward1
Lemus, Freddy Mauricio1
Rankin, Scott A.1

Date

Date range begin – Date range end

Current results range from 1966 to 2012

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Decade

2010-20191
1990-19993
1960-19691

Degree Field

Food Science and Technology4
Food Science1

Degree Level

Doctoral3
Master's2

Degree Name

Doctor of Philosophy (Ph.D.)3
Master of Science (M.S.)2

Language

English [eng]5

License

All rights reserved1

Non-Academic Affiliation

Oregon State University. Graduate School5

Peer Reviewed

No5

Resource Type

Dissertation3
Masters Thesis2

Rights Statement

Copyright Not Evaluated4
In Copyright1

Subject

Dairy products -- Flavor and odor[remove]5
Cheddar cheese3
Dairy products -- Analysis2
Cheese -- Microbiology1
Cheesemaking1
more Subjects »

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