1950
DOI: 10.3168/jds.s0022-0302(50)91904-7
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Flavor Deterioration Associated with the Lipid Phase of Whole Milk Powder

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1952
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Cited by 11 publications
(2 citation statements)
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“…" Hetrick and Tracy (1945) noted characteristic flavor deterioration in the product which was not like that of fat oxidation. The findings of West (1948) and Musset et al (1950) confirmed the existence of the flavor, demonstrated that it arises from the fat phase of the milk, and revealed it to be unaffected by antioxidants and oxygen levels. The fact that dried nonfat milk does not develop the defect provided further evidence of the off-flavor's lipid origin.…”
mentioning
confidence: 81%
“…" Hetrick and Tracy (1945) noted characteristic flavor deterioration in the product which was not like that of fat oxidation. The findings of West (1948) and Musset et al (1950) confirmed the existence of the flavor, demonstrated that it arises from the fat phase of the milk, and revealed it to be unaffected by antioxidants and oxygen levels. The fact that dried nonfat milk does not develop the defect provided further evidence of the off-flavor's lipid origin.…”
mentioning
confidence: 81%
“…Lactones have been studied in many foods including dairy products (Urbach 1990), meat (Calkins and Hodgen 2007), and beverages (Wanikawa and others 2000). Although early reports from the 1950s considered lactones an undesirable flavor, focusing on the flavor deterioration of whole milk powder (Musset and others 1950; Keeney and Doan 1951; Keeney and Patton 1956), lactones play an important role in the overall flavor of cheese (Foda and others 1974), butter (Kinsella and others 1967), and beef.…”
Section: Introductionmentioning
confidence: 99%