Michelle Lloyd

Works (1)

Updated: July 5th, 2023 15:49

2009 journal article

Flavor Variability and Flavor Stability of US-Produced Whole Milk Powder

JOURNAL OF FOOD SCIENCE, 74(7), S334–S343.

By: M. Lloyd n, M. Drake n & P. Gerard  n

author keywords: flavor; milk powder; storage; whole milk powder
MeSH headings : Animals; Colony Count, Microbial; Desiccation / methods; Dietary Fats / analysis; Enterobacteriaceae / isolation & purification; Food Handling; Food, Preserved / analysis; Food, Preserved / economics; Food, Preserved / microbiology; Gas Chromatography-Mass Spectrometry; Humans; Milk / chemistry; Milk Proteins / analysis; Pigmentation; Principal Component Analysis; Quality Control; Sensation; Taste; Trace Elements / analysis; United States; Volatile Organic Compounds / analysis; Water / analysis; Whey Proteins
TL;DR: This study characterized flavor and flavor stability of domestic WMP and provided baseline information to determine specific factors that can be controlled to optimize U.S. WMP flavor and Flavor stability. (via Semantic Scholar)
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