Flavours and Off-Flavours in Milk and Dairy Products

Cadwallader, Keith R.; Singh, Tanoj K.

doi:10.1007/978-0-387-84865-5_14

Cited by 72 publications

(101 citation statements)

References 164 publications

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“…At least 400 volatiles have been detected in UHT milk, about 50 of which (Table 9.3 ) Table 9.3 Substances making a strong contribution to the fl avour of indirectly heated UHT milk, those contributing to differences in fl avour of milk heat-treated in different ways, and those used in a synthetic UHT fl avour preparation (from Manning and Nursten 1985 ) UHT-i a UHT-i-LP b UHT-i-UHT-d c are considered to make a signifi cant contribution to fl avour (see Manning and Nursten 1985 ;McSweeney et al 1997 ;Cadwallader and Singh 2009 ). Freshly processed UHT milk is described as "cooked" and "cabbagy", but the intensity of these fl avours decreases during storage, giving maximum fl avour acceptability after a few days.…”

Section: Heat-induced Changes In Flavour Of Milkmentioning

confidence: 99%

Dairy Chemistry and Biochemistry

Fox¹,

Uniacke‐Lowe²,

McSweeney³

et al. 2015

578

570

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Section: Heat-induced Changes In Flavour Of Milkmentioning

confidence: 99%

Dairy Chemistry and Biochemistry

Fox¹,

Uniacke‐Lowe²,

McSweeney³

et al. 2015

578

570

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“…Nonanal is one of six aroma compounds commonly identified in raw milk [29]. Nonanal and another aldehyde, Hexanal, (discussed below) are two of eight aroma compounds characteristic of raw pasteurised milk [29]. Higher values were obtained for 0.4 and 1 MHz, in which cases the specific energy was also higher.…”

Section: Milk Fat Oxidationmentioning

confidence: 84%

“…Nonanal originates from oxidation of oleic acid while hexanal originates from oxidation of linoleic acid [29]. However, it should be observed that while an increase in an identified lipid oxidation marker is considered an oxidation related response, a decrease (relative an initial elevated level) can in principle also be an oxidation related response due to the cascade process.…”

Section: Volatile Measurement To Detect Oxidation Of Milk Lipids Via mentioning

confidence: 97%

“…It is important to note that the OAV was also exceeded before sonication, possibly owing to an inferior quality of the milk at start. Nonanal is one of six aroma compounds commonly identified in raw milk [29]. Nonanal and another aldehyde, Hexanal, (discussed below) are two of eight aroma compounds characteristic of raw pasteurised milk [29].…”

Section: Milk Fat Oxidationmentioning

confidence: 99%

“…For instance significant degradation of lactoferrin results in a reduced ability to bind metal. Generally, metal-binding molecules act as anti-oxidants since metal can start oxidation, by acting as a catalyst for some of the oxidation pathways [29]. Hence, there are pathways for cavitation radicals which result in a reduced anti-oxidant activity of milk.…”

Section: Other Radical-related Milk Sample Modificationsmentioning

confidence: 99%

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Cavitation and non-cavitation regime for large-scale ultrasonic standing wave particle separation systems – In situ gentle cavitation threshold determination and free radical related oxidation

Johansson

Singh

Leong

et al. 2016

Ultrasonics Sonochemistry

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We here suggest a novel and straightforward approach for liter-scale ultrasound particle manipulation standing wave systems to guide system design in terms of frequency and acoustic power for operating in either cavitation or non-cavitation regimes for ultrasound standing wave systems, using the sonochemiluminescent chemical luminol. We show that this method offers a simple way of in situ determination of the cavitation threshold for selected separation vessel geometry. Since the pressure field is system specific the cavitation threshold is system specific (for the threshold parameter range). In this study we discuss cavitation effects and also measure one implication of cavitation for the application of milk fat separation, the degree of milk fat lipid oxidation by headspace volatile measurements. For the evaluated vessel, 2 MHz as opposed to 1 MHz operation enabled operation in non-cavitation or low cavitation conditions as measured by the luminol intensity threshold method. In all cases the lipid oxidation derived volatiles were below the human sensory detection level. Ultrasound treatment did not significantly influence the oxidative changes in milk for either 1 MHz (dose of 46 kJ/L and 464 kJ/L) or 2 MHz (dose of 37 kJ/L and 373 kJ/L) operation.

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Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese

Eyres,

Gunaratne,

Cochet‐Broch

et al. 2024

J Americ Oil Chem Soc

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Descriptive sensory analysis discriminated between the appearance, aroma, flavor, taste and texture of Cheddar cheese samples prepared from milk varying in fat globule size; small milk fat globule milk (SMM, d4,3 = 2.76 ± 0.07 μm), large milk fat globule milk (LMM, d4,3 = 5.07 ± 0.06 μm) and Control (d4,3 = 3.91 ± 0.09 μm), over a six‐month maturation period. Significant differences were measured between SMM, LMM and the Control as each cheese matured, where SMM was the most different across all parameters examined. SMM was lowest in color intensity (34.6 < 38.8–47.0), firmness (29.4 < 36.1–47.7), and fracturability (24.5 < 28.8–30.7), and highest in cohesiveness (57.0 > 39.8–45.8), adhesiveness (52.9 > 39.0–45.4), and smoothness (50.4 > 37.9–44.0). Moreover, SMM was more intense than the Control in cultured odor (34.9 > 29.6–30.6) and flavor (45.5 > 34.9–36.2), rancid (23.3 > 16.0–18.6) and metallic (17.7 > 14.3) flavor, salty taste (45.7 > 40.3–40.5) and aftertaste (38.5 > 34.9–35.8), sour (36.3 > 28.9) and umami taste (19.6 > 16.4); attributes that align with the degree of maturation. LMM showed similar differences to the Control, but was firmer (36.1 > 29.4), less cohesive (45.8 < 57.0), adhesive (45.4 < 52.9) and smooth (44.0 < 50.4) and had a less intense cultured odor (31.5 < 34.9) than SMM. An increase in salty taste was associated with a decrease in cheese firmness (−0.91, p < 0.0001). These results could provide process‐driven solutions that allow the dairy industry to decrease maturation time or create differentiated cheese products to meet specific consumer tastes or function.

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Flavours and Off-Flavours in Milk and Dairy Products

Cited by 72 publications

References 164 publications

Dairy Chemistry and Biochemistry

Dairy Chemistry and Biochemistry

Cavitation and non-cavitation regime for large-scale ultrasonic standing wave particle separation systems – In situ gentle cavitation threshold determination and free radical related oxidation

Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese

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