Chapter 78. Biochemical Processes in the Production of Flavor in Milk and Milk Products

  1. Y. H. Hui Senior Scientist
  1. Tanoj K. Singh1,
  2. Keith R. Cadwallader2,
  3. MaryAnne Drake3

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch78

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Singh, T. K., Cadwallader, K. R. and Drake, M. (2006) Biochemical Processes in the Production of Flavor in Milk and Milk Products, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch78

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. 1

    Research Associate, Department Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 202 Agricultural Process Lab, Urbana, IL 61801, USA

  2. 2

    Deptartment of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 202 Agricultural Process Lab, Urbana, IL 61801, USA

  3. 3

    Department of Food Science, North Carolina State University, Southeast Dairy Foods Research Center, Campus Box 7624, Raleigh, NC 27695-7624, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • biochemical processes in flavor production;
  • flavor of milk and milk products;
  • sensory and instrumental methodologies in flavor analysis

Summary

This chapter contains sections titled:

  • Introduction

  • Reactions Involved in the Production of Flavor

  • Characterization of Flavor of Milk and Milk Products

  • Conclusions

  • References

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