Off Flavors of Milk: Nomenclature, Standards, and Bibliography

Author:

Shipe W.F.,Bassette R.,Deane D.D.,Dunkley W.L.,Hammond E.G.,Harper W.J.,Kleyn D.H.,Morgan M.E.,Nelson J.H.,Scanlan R.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference146 articles.

1. Ultra-high temperature processing and aseptic packaging in the dairy industry. The processing and aseptic packaging of sterile milk in the United Kingdom;Ashton;J. Soc. Dairy Technol.,1965

2. Sulfhydryl groups and cooked flavor in ultra-hightemperature processed skimmilk;Blankenagel;J. Dairy Sci.,1963

3. Volatile and nonvolatile sulfhydryl content of heated milk and milk products;Boyd;J. Dairy Sci.,1957

4. Ultra-high temperature processed milk;Burton;A review. Dairy Sci. Abstr.,1969

5. Cobb, W. Y. 1963. Investigation of the carmeltype flavor in heated milks. Diss. Abstr. 24:1132.

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