Author: Qiaoling ZengPublisher:
ISBN:
Category :
Languages : en
Pages : 600
Book Description
Influence of Milkfat on the Formation of Flavor Compounds in Cheddar Cheese
Author: Qiaoling ZengImproving the Flavour of Cheese
Author: B C WeimerPublisher: Elsevier
ISBN: 1845693051
Category : Technology & Engineering
Languages : en
Pages : 601
Book Description
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types
Chemistry of Structure-Function Relationships in Cheese
Author: Edyth L. MalinPublisher: Springer Science & Business Media
ISBN: 1461519136
Category : Science
Languages : en
Pages : 398
Book Description
Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.
Flavor Chemistry of Cheese, Milk Powder, and Dried Whey Proteins
Author: Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Milk is an important food commodity and a very versatile food product that is often further processed into a variety of different dairy products. The dairy industry has long recognized the importance of using sensory analysis in order to provide consumers with consistent high quality dairy products. By using descriptive sensory analysis in conjunction with instrumental analysis, it is possible to identify compounds responsible for sensory perception of key flavors, anchor and define new sensory terms, study flavor formation throughout processing, and identify sources of off-flavors. This approach provides a framework for understanding and controlling flavor development. The main objective of this research was to characterize the flavor of Cheddar cheese, Chevre-style goat cheese, skim and whole milk powders during storage, and dried whey proteins by integrating the use of descriptive sensory analysis and instrumental volatile analysis. Four different flavor lexicons were utilized/developed in order to characterize flavors in these products. Some flavors, such as cooked/milky were present in all dairy products, while other flavors were identified only in certain products. There were ninety-three aroma active compounds identified in these products, with nineteen being found in all products. The main flavor reactions in these dairy products were proteolysis, lipolysis, and glycolysis. The secondary objective of this research was to advance our understanding of flavor formation in dairy products using instrumental and sensory techniques when processing parameters (such as starter culture and fat content) and/or storage conditions are modified. It was found that the storage of milk powders increases both off-flavors and the amount of aroma active compounds. It was also determined that manipulating the starter culture of Cheddar cheeses can influence and direct flavor formation. Finally, in the large-scale production of Cheddar cheese, there are differences in the flavor.
Influence of Cheese-related Microflora on the Production of Unclean-flavored Aromatic Amino Acid Metabolites in Cheddar Cheese
Author: Brian David GuthrieFlavor of Dairy Products
Author: Keith R. CadwalladerPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 308
Book Description
In the past, the stability of milk and milk products was the primary consideration, but this is no longer the principal objective due to the evolution of modern sanitary practices as well as pasteurization. Today, the manufacture of dairy products of consistently good flavor and texture is crucial. In previous flavor studies, researchers identified hundreds of volatile compounds, with little or no attention paid to their sensory contribution to overall flavor of dairy products. The availability of powerful chromatographic separation techniques like high resolution gas chromatography in combination with mass spectrometry and olfactory detection ports have revolutionized the work on characterization of dairy flavor. This along with recent developments in sensory methods and our increased knowledge about the genomics of diary culture organisms have allowed great advancements in our understanding of dairy flavor chemistry. Flavor of Dairy Products covers the evolution of dairy flavor research and presents updated information in the areas of instrumental analysis, biochemistry, processing and shelf-life issues related to the flavor of dairy products.
Possible Role of Milk Fat in the Formation of Cheddar Cheese Flavour
Author: Dairy Research Institute (N.Z.)Publisher:
ISBN:
Category :
Languages : en
Pages : 5
Book Description
The Possible Role of Milk Fat in the Formation of Cheddar Cheese Flavour
Author: R. C. LawrencePublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 57
Book Description
Cheese Problems Solved
Author: P L H McSweeneyPublisher: Elsevier
ISBN: 1845693531
Category : Technology & Engineering
Languages : en
Pages : 425
Book Description
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few. Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process An essential reference and problem solving manual for professionals and trainees in the cheese industry Benefit from the knowledge of leading specialists in the field
Cheese
Author: Lucius Lincoln Van SlykePublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 396
Book Description