The Flavour of Dairy Proteins-Reference-Cited by-同舟云学术

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The Flavour of Dairy Proteins

Published:2023-11-29 Issue: Volume: Page:91-118
ISSN:
Container-title:Flavour and Consumer Perception of Food Proteins
language:
Short-container-title:

Author:

McGorrin Robert J.¹

Affiliation:

1. Department of Food Science and Technology, Oregon State University Corvallis Oregon 97331 USA Robert.mcgorrin@oregonstate.edu

Abstract

This chapter discusses the current research findings regarding the flavour of bovine milk protein concentrates and isolates, including processing and storage effects on the flavour and flavour stability of protein ingredients. Covered topics include the characteristics of major odour and taste compounds, the source and influencing factors of flavour compound formation, and the potential methods for eliminating undesirable off-flavours in dairy protein products.

Publisher

Royal Society of Chemistry

Link

https://books.rsc.org/books/edited-volume/chapter-pdf/1778515/bk9781788017589-00091.pdf

Reference100 articles.

1. U.S. Dairy Export CouncilCommercial milk powders, milk proteins, and whey proteins manufactured in U.S.Ahttps://www.thinkusadairy.org/products/milk-proteinsAccessed17 January 2023

2. USDA 2022U.S. Total milk powder, skim milk powder, and dry whey production. United States Department of Agriculture, Onlinehttps://www.nass.usda.gov/Publications/Todays_Reports/reports/dary0822.pdfAccessed17 January 2023

3. Milk protein concentrates: opportunities and challenges

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