Works (2)
Updated: July 5th, 2023 15:48
2011 journal article
Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys
JOURNAL OF FOOD SCIENCE, 76(8), C1188–C1194.
author keywords: Cheddar; flavor chemistry; gas chromatography-olfactometry; liquid whey; Mozzarella
MeSH headings : Adult; Aldehydes / analysis; Butyric Acid / analysis; Cheese / analysis; Female; Food Analysis / methods; Food Handling / methods; Gas Chromatography-Mass Spectrometry / methods; Humans; Ketones / analysis; Male; Odorants / analysis; Taste; United States; Volatile Organic Compounds / analysis; Young Adult
TL;DR:
Results suggest that similar compounds in different concentrations comprise the flavor of these 2 whey sources and that steps should be taken to minimize lipid oxidation during fluid whey processing.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate
JOURNAL OF FOOD SCIENCE, 75(6), C559–C569.
author keywords: antioxidant; Cheddar; liquid whey; Mozzarella
MeSH headings : Adult; Aldehydes / analysis; Aldehydes / chemistry; Antioxidants; Ascorbic Acid; Dairy Products / analysis; Dietary Fats; Female; Food Handling; Gas Chromatography-Mass Spectrometry; Humans; Male; Milk Proteins / analysis; Milk Proteins / chemistry; Principal Component Analysis; Protein Hydrolysates; Sensation; Solid Phase Microextraction; Taste; Time Factors; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Whey Proteins; Young Adult
TL;DR:
The results from this study suggest that addition of an antioxidant to liquid whey prior to further processing may be beneficial to minimize flavor of spray-dried whey protein.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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