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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #297349

Research Project: PROCESSING METHODS TO MODIFY THE LEVELS OF BIOLOGICALLY ACTIVE COMPOUNDS IN MILK AND CHEESE

Location: Dairy and Functional Foods Research

Title: Advances in the understanding of dairy and cheese flavors: Symposium Introduction

Author
item Tunick, Michael
item Gummalla, Sanjay - Givaudan Flavors Corp

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Review Article
Publication Acceptance Date: 8/29/2013
Publication Date: 6/8/2014
Citation: Tunick, M.H., Gummalla, S. 2014. Advances in the understanding of dairy and cheese flavors: Symposium Introduction. Journal of Agricultural and Food Chemistry. 62(25):5717-5718. DOI: 10.1021/jf4038-49f.

Interpretive Summary:

Technical Abstract: A symposium titled “Advances in the Understanding of Dairy and Cheese Flavors” was held in September 2013 at the American Chemical Society’s 246th National Meeting in Indianapolis, IN. The symposium, which was sponsored by the Division of Agricultural and Food Chemistry, was to discuss the state of the art in the detection and quantitation of flavor in dairy products. Thirteen presentations were delivered by speakers representing academia, government, and industry in the United States, Canada, Germany, and the United Kingdom. The presentations covered various aspects of flavors generated by milk, whey, and cheese, and the techniques used to analyze them. This paper will introduce and summarize the papers resulting from the symposium.