Reading18-1

Reading18-1 - S MITH, SECOY a t NIRD may be quite right...

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SMITH, SECOY at NIRD may be quite right when they downgrade the im- portance of free fatty acids in their aseptic cheese. It is probably true also that, in pasteurized milk cheese typical of the United States market, H2S and fatty acids are im- portant contributors to the flavor. In old raw-milk Cheddar other components such as phenolics and, perhaps, pyra- zines also may be significant. When we have identified all of the volatile components that occur in significant quantities in Cheddar, we may be able to determine the combinations that are essential to re- produce the various qualities and intensities of flavor that occur. At that time, those working on mechanisms of flavor development will no longer have to be guided by correla- tions that may often have little to do with the production of essential flavor components. LITERATURE CITED Adda, J., Dumont, J. P., Ind. Aliment. Agric. 89, 143 (1972). Adda, J., Dumont, J. P., Lait 54, 1 (1974). Badings, H. T., Stadhouders, J., Van Duin, H., J. Dairy Sci. 51,31 Bradley, R. L., Jr., Stine, C. M., J. Gas Chromatogr. 6,344 (1968). Chang, S. S., Food Technol. 27,27 (1973). Deane, D. D., J. Dairy Sci. 55,660 (1972). Deane, D. D., Dolan, E. T., J. Dairy Sci. 56,631 (1973). Dumont, J. P., Adda, J., Lait 52,311 (1972). Dwivedi, B. K., Crit. Rev. Food Technol. 3,457 (1973). Evans, E. W., J. SOC. Dairy Technol. 25, 125 (1972). Foda. E. A. . Hammond. E. G., Reinbold, G. W., J. Dairy Sci. 54, (1968). 764 (1971). Foda, E. A., Hammond, E. G., Reinbold, G. W., Hotchkiss, D. K., Forss, D. A,, J. Dairy Sci. 52,832 (1969). Freeman, S. K., J. Agric. Food Chem. 21,521 (1973). J. Dairy Sci. 57,1137 (1974). Forss, Freen I(1969). . 21,521 (1973) Fryer, T. F., Dairy Sii. Abstr. 31,471 (1969). Gray, I. K., Walker, N. J., Annu. Rep. N.Z. Dairy Res. Inst., 41 Iwasaki, T., Kosikowski, F. V., J. Dairy Sci. 56,623 (1973). Keen, A. R., Walker, N. J., J. Dairy Res. 41,65 (1974). Keeney, M., Day, E. A., J. Dairy Sci. 40,874 (1957). Kosikowski, F. V., Mocquot, G., FA0 Agric. Stud. No. 38 (1958). Kristoffersen, T. J., J. Agric. Food Chem. 21,573 (1973). (1972). Langsrud, T., Reinbold, G. W., J. Milk Food Technol. 36, 487 Langsrud, T., Reinbold, G. W., J. Milk Food Technol. 36, 531 Langsrud, T., Reinbold, G. W., J. Milk Food Technol. 36, 593 Langsrud, T., Reinbold, G. W., J. Milk Food Technol. 37, 26 (1973a). (1973b). (1973~). (19741. . - - . . , . Liebich, H. M., Douglas, D. R., Bayer, E., Zlatkis, A., J. Chroma- Manning, D. J., J. Dairy Res. 41,81 (1974). Manning, D., J., Robinson, H. M., J. Dairy Res. 40.63 (1973). McGugan, W. A., Howsam, S. G., J. Chromatogr. 82,370 (1973). McGugan, W. A., Howsam, S.
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This note was uploaded on 11/18/2011 for the course HIST 302 taught by Professor Jensic during the Summer '10 term at Purdue.

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Reading18-1 - S MITH, SECOY a t NIRD may be quite right...

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