@article{stout_drake_2019, title={Flavor Aspects of Whey Protein Ingredients}, ISBN={["978-0-12-812124-5"]}, DOI={10.1016/B978-0-12-812124-5.00011-4}, abstractNote={The demand for whey protein ingredients is increasing globally. Whey protein ingredients are typically used for their unique functionality and nutritional qualities; however, flavor is a primary driver in whey protein acceptance that should not be overlooked. Sensory analysis techniques can be used to measure flavor intensity and variability in whey protein products. When combined with analytical chemistry techniques, these tests can be used to determine the origin of many flavors and off-flavors common to whey proteins. This chapter addresses current research on whey protein flavors and the influence of processing and handling on whey protein flavor and flavor stability.}, journal={WHEY PROTEINS: FROM MILK TO MEDICINE}, author={Stout, Mark and Drake, MaryAnne}, year={2019}, pages={377–406} }
 @article{park_stout_drake_2016, title={The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70%}, volume={99}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2016-11692}, abstractNote={Unit operations during production influence the sensory properties of nonfat dry milk (NFDM) and milk protein concentrate (MPC). Off-flavors in dried dairy ingredients decrease consumer acceptance of ingredient applications. Previous work has shown that spray-drying parameters affect physical and sensory properties of whole milk powder and whey protein concentrate. The objective of this study was to determine the effect of inlet temperature and feed solids concentration on the flavor of NFDM and MPC 70% (MPC70). Condensed skim milk (50% solids) and condensed liquid MPC70 (32% solids) were produced using pilot-scale dairy processing equipment. The condensed products were then spray dried at either 160, 210, or 260°C inlet temperature and 30, 40, or 50% total solids for NFDM and 12, 22, or 32% for MPC70 in a randomized order. The entire experiment was replicated 3 times. Flavor of the NFDM and MPC70 was evaluated by sensory and instrumental volatile compound analyses. Surface free fat, particle size, and furosine were also analyzed. Both main effects (30, 40, and 50% solids and 160, 210, and 260°C inlet temperature) and interactions between solids concentration and inlet temperature were investigated. Interactions were not significant. In general, results were consistent for NFDM and MPC70. Increasing inlet temperature and feed solids concentration increased sweet aromatic flavor and decreased cardboard flavor and associated lipid oxidation products. Increases in furosine with increased inlet temperature and solids concentration indicated increased Maillard reactions during drying. Particle size increased and surface free fat decreased with increasing inlet temperature and solids concentration. These results demonstrate that increasing inlet temperatures and solids concentration during spray drying decrease off-flavor intensities in NFDM and MPC70 even though the heat treatment is greater compared with low temperature and low solids.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Park, Curtis W. and Stout, Mark A. and Drake, MaryAnne}, year={2016}, month={Dec}, pages={9598–9610} }