The free fatty acids of milk fat are believed to be involved in
imparting flavor properties to milk and other dairy products. In the
past the free fatty acids have largely been related to quality deterioration
and hence the methods for measurement have been devised to
determine the changes in...
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...
Numerous investigations have been made on the contribution of
butter cultures to the flavor of cultured cream butter, but production
of uniform cultured cream butter has not been possible in industry.
Therefore, it was desirable to investigate in detail the qualitative
and quantitative chemistry of the flavor of high quality...
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...
Recent studies have shown that when milk fat is heated, a
homologous series containing the n-alkyl members of methyl ketones
with odd numbers of carbon in their chains are produced (48; 44; 38;
and 3). The same series of compounds also is found in evaporated
and dried whole milk and...