The application is undergoing maintenance. Some functions may not work. Data may appear out of date.

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
topics (OpenAlex): Meat and Animal Product Quality; Sensory Analysis and Statistical Methods; Fermentation and Sensory Analysis
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)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.

Certain data included herein are derived from the Web of Science© and InCites© (2025) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.