Skip to main content
Article thumbnail
Location of Repository

OFF-FLAVOURS IN MILK AND MILK PRODUCTS

By Oğuz GÜRSOY and Özer KINIK

Abstract

Flavour is the main factor determining the purchase of food and it also effects to consumer preferences. Therefore, flavour problems usually come to light as a result of consumers' complaints, and flavour defects in food are a major cause of consumer rejection of the food product including milk and milk products. Flavour and off-flavour in milk and milk products have been the subject of active research in the last decade; there have been developments in the analytical techniques used to monitor flavour development, flavour and off-flavour compounds in many dairy product have now been investigated. The chemicals responsible for unacceptable flavours in milk and milk products can originate incidental contamination from environmental sources, from animal feeding, from chemical reactions occuring within the food material itself and from other sources. The objectives of this paper comprise, after definitions, summarizing the possible sources and specific compounds of off-flavours, and discussing different approaches for off-flavour concept in milk and dairy products

Topics: Lezzet, Süt, Süt ürünü, İstenmeyen lezzet, Engineering (General). Civil engineering (General), TA1-2040
Publisher: Pamukkale University
Year: 2003
OAI identifier: oai:doaj.org/article:6333b5b543374f9695e83a863b03ab9e
Journal:
Download PDF:
Sorry, we are unable to provide the full text but you may find it at the following location(s):
  • https://doaj.org/toc/2147-5881 (external link)
  • https://doaj.org/toc/1300-7009 (external link)
  • http://dergipark.ulakbim.gov.t... (external link)
  • https://doaj.org/article/6333b... (external link)
  • Suggested articles


    To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.