Off-Flavors of Dairy Products

[1]  P. Dimick,et al.  Photooxidative Stability of Vitamin A Fortified 2% Lowfat Milk and Skim Milk. , 1991, Journal of food protection.

[2]  M. Griffiths,et al.  Incidence, source and some properties of psychrotrophic Bacillus spp found in raw and pasteurized milk , 1990 .

[3]  M. Griffiths,et al.  Prediction of the shelf‐life of pasteurized milk using dry medium culture plates (3M Petrifilm, Hygicult and Millipore Sampler) , 1990 .

[4]  J. R. Bishop,et al.  Estimation of Potential Shelf-life of Pasteurized Fluid Milk Utilizing a Selective Preliminary Incubation. , 1989, Journal of food protection.

[5]  R. Puchades,et al.  Size-Exclusion HPLC Separation of Bitter and Astringent Fractions from Cheddar Cheese Made with Added Lactobacillus Strains to Accelerate Ripening , 1989 .

[6]  P. Dimick,et al.  Paracellular leakage of lipoprotein lipase across the mammary epithelium of the goat. , 1989, Journal of dairy science.

[7]  Stephen S. Chang,et al.  Flavor chemistry of lipid foods , 1989 .

[8]  H. García,et al.  Reactivation of the Lactoperoxidase System during Raw Milk Storage and its Effect on the Characteristics of Pasteurized Milk. , 1988, Journal of food protection.

[9]  J. Banks.  Elimination of the development of bitter flavour in Cheddar cheese made from milk containing heat-denatured whey protein , 1988 .

[10]  M. Griffiths,et al.  Effect of low-temperature storage on the bacteriological quality of raw milk , 1987 .

[11]  P. Dimick,et al.  Milk lipoprotein lipase activity during long-term administration of recombinant bovine somatotropin. , 1987, Journal of dairy science.

[12]  S. H. Ashoor,et al.  An Assessment of Light-Induced Off-Flavors in Retail Milk , 1987 .

[13]  C. White,et al.  Assessment of Dairy Product Quality and Potential Shelf-Life - A Review. , 1986, Journal of food protection.

[14]  D. Froehlich,et al.  Flavor Stability of Butter Prints during Frozen and Refrigerated Storage , 1986 .

[15]  D. Froehlich,et al.  Oxidation of Butter by Low Intensities of Fluorescent Light in Relation to Retail Stores , 1986 .

[16]  P. Dimick,et al.  Lipoprotein lipase activity of milk from cows with prolonged subclinical mastitis. , 1985, Journal of dairy science.

[17]  R. Lindsay,et al.  Evaluation of the Role of Microbial Strecker-Derived Aroma Compounds in Unclean-Type Flavors of Cheddar Cheese , 1985 .

[18]  John W. Aston,et al.  Effect of elevated ripening temperatures on proteolysis and flavour development in Cheddar cheese , 1985, Journal of Dairy Research.

[19]  P. Dimick,et al.  Lipolytic Enzyme Activity of Macrophages in Bovine Mammary Gland Secretions , 1985 .

[20]  R. Bassette,et al.  Effect of Oxygen on Development of Off-Flavors in Ultrahigh-Temperature Milk 1. , 1985, Journal of food protection.

[21]  M. Karel,et al.  STORAGE STABILITY OF MILKFAT GLOBULE MEMBRANE , 1985 .

[22]  A. Kilara,et al.  Milk lipoprotein lipase distribution in the major fractions of bovine milk. , 1985, Journal of dairy science.

[23]  J. Foley,et al.  Flavor, Body, and Texture of Purchased Vanilla Ice Cream Samples , 1984 .

[24]  I. Jeon,et al.  Effect of Process- and Storage-Times and Temperatures on Concentrations of Volatile Materials in Ultra-High-Temperature Steam Infusion Processed Milk 1. , 1983, Journal of food protection.

[25]  R. C. Lindsay,et al.  Statistical Correlation of Quantitative Flavor Intensity Assessments and Individual Free Fatty Acid Measurements for Routine Detection and Prediction of Hydrolytic Rancidity Off‐Flavors in Butter , 1983 .

[26]  D. J. Manning,et al.  Effect of reducing the block size on the flavour of Cheddar cheese , 1983, Journal of Dairy Research.

[27]  D. Fung,et al.  Effect of Pasteurization Tempertaure on Susceptibility of Milk to Light-Induced Flavor. , 1983, Journal of food protection.

[28]  M. Anderson.  Milk lipase and off‐flavour development , 1983 .

[29]  G. Reineccius,et al.  Analysis of the fruity off-flavor in milk using headspace concentration capillary column gas chromatography , 1982 .

[30]  M. Cousin.  Presence and Activity of Psychrotrophic Microorganisms in Milk and Dairy Products: A Review 1. , 1982, Journal of food protection.

[31]  H. Swaisgood.  Sulphydryl oxidase: Properties and applications , 1980 .

[32]  A. Woo,et al.  Method for the routine quantitative gas chromatographic analysis of major free fatty acids in butter and cream. , 1980, Journal of dairy science.

[33]  W. Downey.  Flavour impairment from pre- and post-manufacture lipolysis in milk and dairy products , 1980, Journal of Dairy Research.

[34]  R. Bradley.  Effect of Light on Alteration of Nutritional Value and Flavor of Milk: A Review 1. , 1980, Journal of food protection.

[35]  R. Mehta.  Milk Processed at Ultra-High-Temperatures - A Review 1. , 1980, Journal of food protection.

[36]  K. Fountain,et al.  Modified Copper Soap Solvent Extraction Method for Measuring Free Fatty Acids in Milk , 1980 .

[37]  G. Charalambous.  The analysis and control of less desirable flavors in foods and beverages. , 1980 .

[38]  E. J. Guy.  Partial replacement of nonfat milk solids and cane sugar in ice cream with lactose hydrolyzed sweet whey solids , 1980 .

[39]  D. Forss.  Mechanisms of formation of aroma compounds in milk and milk products , 1979, Journal of Dairy Research.

[40]  D. J. Manning.  Cheddar cheese flavour studies: II. Relative flavour contributions of individual volatile component , 1979, Journal of Dairy Research.

[41]  R. Bassette,et al.  Volatile Compounds in UHT-Sterilized Milk During Fluorescent Light Exposure and Storage in the Dark 1. , 1979, Journal of food protection.

[42]  P. Dimick,et al.  Evaluation of Fluorescent Light on Flavor and Riboflavin Content of Milk Held in Gallon Returnable Containers 1. , 1979, Journal of food protection.

[43]  W. J. Harper,et al.  Off Flavors of Milk: Nomenclature, Standards, and Bibliography , 1978 .

[44]  G. Reineccius,et al.  Production of volatile flavor compounds in ultrahigh-temperature processed milk during aseptic storage , 1978 .

[45]  H. Swaisgood,et al.  Effect of Support Pore Size on Activity of Immobilized Sulfhydryl Oxidase , 1978 .

[46]  T. Richardson,et al.  Photogeneration of Superoxide Anion in Serum of Bovine Milk and in Model Systems Containing Riboflavin and Amino Acids , 1978 .

[47]  P. Swoboda,et al.  Metallic odour caused by vinyl ketones formed in the oxidation of butterfat. the identification of octa-1,cis-5-dien-3-one , 1977 .

[48]  O. W. Parks,et al.  Photodegradation of Riboflavin to Lumichrome in Milk Exposed to Sunlight , 1977 .

[49]  R. J. Lowrie.  Influence of Lactic Streptococci on Bitter Flavor Development in Cheese , 1977 .

[50]  C. J. Washam,et al.  Heat-Resistant Psychrotrophic Bacteria Isolated from Pasteurized Milk 1. , 1977, Journal of food protection.

[51]  P. Dimick,et al.  Effect of Fluorescent Light on Repartition of Riboflavin in Homogenized Milk , 1976 .

[52]  B. Law,et al.  The effect of lipolytic Gram-negative psychrotrophs in stored milk on the development of rancidity in Cheddar cheese , 1976, Journal of Dairy Research.

[53]  Scow Ro,et al.  Role of capillary endothelium in the clearance of chylomicrons. A model for lipid transport from blood by lateral diffusion in cell membranes. , 1976 .

[54]  M. E. Morgan.  The chemistry of some microbially induced flavor defects in milk and dairy foods , 1976 .

[55]  R. Bassette.  Effects of Light on Concentrations of Some Volatile Materials in Milk , 1976 .

[56]  O. W. Parks,et al.  Evidence for Methional in Skim Milk Exposed to Sunlight , 1975 .

[57]  J. A. Elliott,et al.  Ethanol, Ethyl Esters, and Volatile Fatty Acids in Fruity Cheddar Cheese , 1975 .

[58]  R. Ellis,et al.  Lactones in butter, butteroil, and margarine , 1975 .

[59]  L. W. Aurand,et al.  Fluorescent light-activated flavor in milk , 1975 .

[60]  J. E. Ford,et al.  The effect of oxygen content on flavour and chemical changes during aseptic storage of whole milk after ultra-high-temperature processing , 1975, Journal of Dairy Research.

[61]  T. Olivecrona,et al.  Lipases in bovine milk and the relationship between the lipoprotein lipase and tributyrate hydrolysing activities in cream and skim-milk , 1975, Journal of Dairy Research.

[62]  A. Johnson,et al.  Autoxidation in milk rich in linoleic acid I. An objective method for measuring autoxidation and evaluating antioxidants , 1975, Journal of Dairy Research.

[63]  E. Hammond,et al.  Role of Fat in Flavor of Cheddar Cheese , 1974 .

[64]  A. Ferretti,et al.  Control of cooked flavor in high-temperature short-time milk concentrates with a sulfhydryl-blocking agent , 1974 .

[65]  L. M. Libbey,et al.  Lactobacillus maltaromicus, a New Species Producing a Malty Aroma1 , 1974 .

[66]  J. Thompson,et al.  Destruction by Light of Vitamin A Added to Milk , 1974 .

[67]  V. A. Jones,et al.  Effect of Ultra-high Temperature Steam Injection on Flavor Acceptability of Whole and Fortified Skim Milks , 1974 .

[68]  R. Bassette,et al.  Trimethylamine Responsible for Fishy Flavor in Milk from Cows on Wheat Pasture , 1974 .

[69]  P. Dimick.  EFFECT OF FLUORESCENT LIGHT ON THE FLAVOR AND SELECTED NUTRIENTS OF HOMOGENIZED MILK HELD IN CONVENTIONAL CONTAINERS1 , 1973 .

[70]  T. Olivecrona,et al.  Purified bovine milk (lipoprotein) lipase: activity against lipid substrates in the absence of exogenous serum factors. , 1973, Biochimica et biophysica acta.

[71]  W. Downey,et al.  Relationship of the Lipase and Lipoprotein Lipase Activities of Bovine Milk , 1973 .

[72]  T. Olivecrona,et al.  The purification of a lipoprotein lipase from bovine skim milk. , 1972, The Journal of biological chemistry.

[73]  V. Harwalkar.  Isolation and partial characterization of an astringent fraction from milk and nonfat dry milk , 1972 .

[74]  A. Ferretti,et al.  Lactose casein (Maillard) browning system: volatile components , 1971 .

[75]  V. Harwalkar,et al.  Production of Bitter Flavor Components by Lactic Cultures , 1971 .

[76]  J. Foley,et al.  PHOTO‐CATALYSED OXIDATION OF BUTTER , 1971 .

[77]  J. Finley,et al.  Isolation of a Flavor Producing Fraction from Light Exposed Milk , 1971 .

[78]  I. K. Gray,et al.  Glucosinolate of land cress (Coronopus didymus) and its enzymic degradation products as precursors of off-flavor in milk---a review , 1970 .

[79]  M. E. Morgan.  Microbial Flavor Defects in Dairy Products and Methods for Their Simulation. II. Fruity Flavor , 1970 .

[80]  W. Downey.  LIPID OXIDATION AS A SOURCE OF OFF‐FLAVOUR DEVELOPMENT DURING THE STORAGE OF DAIRY PRODUCTS , 1969 .

[81]  P. Dimick,et al.  Occurrence and biochemical origin of aliphatic lactones in milk fat , 1969 .

[82]  S. L. Tuckey,et al.  Relation of Flavor Development in Cheddar Cheese to Chemical Changes in the Fat of the Cheese , 1969 .

[83]  R. J. Park.  Weed taints in diary produce. I. Lepidium taint , 1969, Journal of Dairy Research.

[84]  J. Kinsella.  The flavour chemistry of milk lipids. , 1969, Chemistry & industry.

[85]  E. A. Day,et al.  Heat-Induced Volatile Compounds in Milk , 1968 .

[86]  H. T. Badings,et al.  Phenolic Flavor in Cheese , 1968 .

[87]  T. W. Keenan,et al.  Dehydrogenase activity of pseudomonas species. , 1967, Applied microbiology.

[88]  P. Dimick,et al.  The flavor potential of milk fat. A review of its chemical nature and biochemical origin , 1967 .

[89]  R. Bassette,et al.  Volatile compounds in blood, milk, and urine of cows fed silage-grain, bromegrass pasture, and hay-grain test meals. , 1966, Journal of dairy science.

[90]  L. M. Libbey,et al.  Identity of additional aroma constituents in milk cultures of Streptococcus Lactis var. Maltigenes. , 1966, Journal of Dairy Science.

[91]  E. A. Day,et al.  Contribution of Free Fatty Acids to the Flavor of Rancid Milk , 1965 .

[92]  E. A. Day,et al.  Identification of compounds responsible for fruity flavor defect of experimental cheddar cheeses. , 1965, Journal of dairy science.

[93]  Lawrence A. Wishner.  Light-induced Oxidations in Milk , 1964 .

[94]  M. E. Morgan,et al.  Identity of the Grassy Aroma Constituents of Green Forages , 1963 .

[95]  J. A. Schlegel,et al.  Flavors Imparted to Dairy Products by Phenol Derivatives , 1963 .

[96]  R. L. King.  Oxidation of Milk Fat Globule Membrane Material. I. Thiobarbituric Acid Reaction as a Measure of Oxidized Flavor in Milk and Model Systems , 1962 .

[97]  W. Stark,et al.  A compound responsible for metallic flavour in dairy products: I. Isolation and identification , 1962, Journal of Dairy Research.

[98]  R. D. Peterson,et al.  Physiological Mechanisms Involved in Transmitting Flavors and Odors to Milk. I. Contribution of Eructated Gases to Milk Flavor , 1962 .

[99]  M. E. Morgan,et al.  Volatile Constituents of Grass and Corn Silage. II. Gas-entrained Aroma , 1962 .

[100]  R. D. Peterson,et al.  Physiological Mechanisms Involved in Transmitting Flavors and Odors to Milk. II. Transmission of Some Flavor Components of Silage , 1962 .

[101]  J. A. Elliott,et al.  Effect of Strain of Starter Culture and of Manufacturing Procedure on Bitterness and Protein Breakdown in Cheddar Cheese , 1962 .

[102]  L. D. Witter.  Psychrophilic Bacteria—A Review , 1961 .

[103]  L. J. Manus,et al.  Effect of Changing the Fat and Nonfat Solids of Milk , 1960 .

[104]  J. Koops,et al.  Inhibition of Oxidized Flavor in Homogenized Milk as Related to the Concentration of Copper and Phospholipids Per Unit of Fat Globule Surface , 1960 .

[105]  E. A. Day,et al.  Methyl sulfide and the flavor of milk. , 1956 .

[106]  P. G. Keeney,et al.  The Coconut-Like Flavor Defect of Milk Fat. II. Demonstration of δ-Decalactone in Dried Cream, Dry Whole Milk, and Evaporated Milk , 1956 .

[107]  R. E. Johnson,et al.  Effects of adding small quantities of aureomycin (Aurofac) to the starter of calves. , 1955 .

[108]  H. W. Jackson,et al.  Identity and Origin of the Malty Aroma Substance from Milk Cultures of Streptococcus Lactis var. Maltigenes , 1954 .

[109]  S. Patton.  The Mechanism of Sunlight Flavor Formation in Milk with Special Reference to Methionine and Riboflavin , 1954 .

[110]  S. T. Coulter,et al.  A Modified Peroxide Test for Detection of Lipid Oxidation in Dairy Products , 1954 .

[111]  V. N. Krukovsky.  The Origin of Oxidized Flavors and Factors Responsible for their Development in Milk and Milk Products , 1952 .

[112]  F. Bernhart,et al.  The Effect of Heat Treatment on the Pro-Oxidant Activity of Copper in Milk , 1950 .