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Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

Creator:: Turbes, Gregory S.
Abstract:: The concept of terroir is commonly used as marketing tool to highlight unique characteristics of regional food products, however there is little scientific evidence of terroir pertaining to cheese. The purpose of this research was to investigate the potential impact of milk origin, pasteurization, and commingling on the sensorial, chemical,...
Resource Type:: Masters Thesis
Full Text:: & Technology presented on September 12, 2014. Title: Impact of Terroir on Cheddar Cheese Flavor and the

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: closer control to achieve uniform and consistent flavor quality. A simple, rapid isocratic HPLC method

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:: flavor of Cheddar cheese. J. Dairy Sci. 57: 1137-42. Forss, D.A. 1972. Odor and flavor compounds from

Flavor control in dairy products and beer with special reference to diacetyl

Creator:: Pack, Moo Young
Abstract:: The stability of diacetyl in fermented milk and the removal of diacetyl from beer were studied. A convenient method for the determination of diacetyl in beer, established by Owades and Jakovac, was modified and applied for flavor analyses of dairy products. Through this method, diacetyl in 12 samples could be...
Resource Type:: Dissertation
Full Text:: Flavor Control in Dairy Products and Beer With Special

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:: understood. New techniques and advances in flavor research have enabled better definition and under

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

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:: Kirby, Constance Lamb
Resource Type:: Masters Thesis
Full Text:: step requiring closer control to achieve uniform and consistent flavor characteristics. The effect

Flavor chemistry of irradiated milk fat

Creator:: Khatri, Lakho Lilaram
Abstract:: 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...
Resource Type:: Dissertation
Full Text:: that other conceivable flavor and odor compo- nents in irradiated fats are low molecular weight

Effects of feeding turnips on the flavor of butter

Creator:: Jarvis, John Francis
Resource Type:: Masters Thesis
Full Text:: of substance was left which certainij nad the turnip flavor and odor, but this substance soon

Good flavored milk : a program for producer and processor

Creator:: Oregon State College. Agricultural Experiment Station, Wilster, G. H. (Gustav Hans), 1893, and Jarvis, K. A.
Abstract:: Published February 1953. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: 111k (American Dairy Science Association) FLAVOR AND ODOR--PERFECT SCORE, 45 Deductions for

ScholarsArchive@OSU

Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Solvent desorption dynamic headspace analysis of dairy product aroma compounds

Flavor control in dairy products and beer with special reference to diacetyl

Flavor chemistry of Swiss cheese

Flavor development of cheddar cheese under different manufacturing practices

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Flavor chemistry of irradiated milk fat

Effects of feeding turnips on the flavor of butter

Good flavored milk : a program for producer and processor

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