The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream

This is the first of a series of three papers on the flavour of milk and dairy products see also Urbach²⁵ and McSweeney³⁰. It gives the background to flavour science and then deals with the flavour of milk, heated milks, milk powders, butter, cream and fermented milks, with stress on the compounds with sensory impact.