Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Dairy Food Flavors

Author
item Tunick, Michael

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: May 20, 2006
Publication Date: July 13, 2006
Citation: Tunick, M.H. 2006. Dairy food flavors. 232nd ACS National Meeting. AGFD 46:Paper No. AGFD0046. On Line: http://oasys2.confex.om/acs/232nm/techprogram/p1005619.htm

Technical Abstract: The flavors of milk, butter, buttermilk, cream, yogurt, and cheese may arise from the enzymatic and microbial breakdown of proteins, lipids, and carbohydrates to form a variety of compounds. Attributes such as sour, bitter, nutty, and fruity are direct results of the chemical and biological activities of the compounds, and are often desirable. Some of the volatile compounds that are responsible for characteristic dairy flavors include short-chain fatty acids, ketones, lactones, alcohols, aldehydes, esters, and sulfides. Among these, diacetyl (2,3-butanedione), acetaldehyde, and dimethyl sulfide provide prominent flavors in most dairy products. Nonvolatile compounds such as organic acids (especially lactic and acetic), long-chain fatty acids, amino acids, and peptides are also flavor contributors. An understanding of typical dairy flavor compounds and their origins will enable manufacturers to produce more uniform dairy products with greater consumer acceptance.

Last Modified: 10/25/2014
Footer Content Back to Top of Page