TY  - BOOK
AU  - Cadwallader,Keith R.
AU  - Drake,MaryAnne
AU  - McGorrin,Robert J.
ED  - American Chemical Society.
ED  - American Chemical Society.
TI  - Flavor of dairy products
T2  - ACS symposium series
SN  - 0841239681
AV  - SF251 .F53 2007
U1  - 637 22
PY  - 2007///]
CY  - Washington, DC
PB  - American Chemical Society
KW  - Milk
KW  - Composition
KW  - Congresses
KW  - Dairy products
KW  - Flavor
N1  - "This book was developed from the symposium Chemistry and flavor of dairy products, which was held at the 228th American Chemical Society (ACS) National Meeting in Philadelphia, Pennsylvania, August 22-26, 2004."--Pref; Includes bibliographical references and index; 1; Sixty Years of Research Associated with Flavor in Dairy Foods; W. James (Jim) Harper --; 2; Flavor Analysis of Dairy Products; Robert J. McGorrin --; 3; Establishing Links between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheese; MaryAnne Drake, Keith R. Cadwallader and Mary E. Carunchia Whetstine --; 4; Application of Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry for Flavor Analysis of Cheese-Based Products; Raymond T. Marsili --; 5; The Influence of Texture on Aroma Release and Perception Related to Dairy Products; Jennifer Mei and Gary Reineccius --; 6; Streamlined Analysis of Short-, Medium-, and Long-Chain Free Fatty Acids in Dairy Products; Keith R. Cadwallader, Tanoj. K. Singh and John P. Jerrell --; 7; From Pasture to Cheese: Changes in Terpenc Composition; Hedwig Schlichtherle-Cerny, Miroslava I. Imhof, Estrella Fernandez Garcia and Jacques O. Bosset --; 8; Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace Solid-Phase Microextraction-Gas Chromatography-PFPD; Michael C. Qian and Helen M. Burbank --; 9; Origins of Cheese Flavor; Michael H. Tunick --; 10; Biochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria; Jeffery R. Broadbent and James L. Steele --; 11; Proteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses; Jeffery R. Broadbent and James L. Steele --; 12; Volatile Sulfur-Containing Compounds from Methionine Metabolism in Genetically Modified Lactobacillus helveticus CNRZ32 Strains; Scott A. Rankin, Dattatreya S. Banavara, Ed S. Mooberry, James L. Steele, Jeffery R. Broadbent and Joanne E. Hughes --; 13; The Flavor and Flavor Stability of Skim and Whole Milk Powders; Mary E. Carunchia Whetstine and MaryAnne Drake --; 14; Effect of Processing Technology and Phenolic Chemistry on Ultra-High Temperature Bovine Milk Flavor Quality; Devin G. Peterson, Paula M. Colahan-Sederstrom and Rajesh V. Potineni
ER  -