The typical flavour of goat milk products: Technological aspects

International Journal of Dairy Technology

Volumn 54, Issue 1, 2001, Pages 38-40

  Morgan, François ^a   Gaborit, Patrice ^a  

^a Inst Tech Produits Laitiers C   (France)

Author keywords

Dairy technology; Fatty acids; Flavour; Goat milk products; Ripening

Indexed keywords

EID: 0039440776     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2001.00006.x     Document Type: Article

References (3)

1. Skjevdal T (1979) Flavour of goat's milk: a review of studies on the sources of its variation. Livestock Production Science 6 397-405.
2. Brennand C P, Ha J K and Lindsay R C (1989) Aroma properties and thresholds of some branched-chain and other minor volatile fatty acids occurring in milkfat and milk lipids. Journal of Sensory Studies 4 105-120.
3. Kim Ha J and Lindsay R C (1993) Release of volatile branched-chain and other fatty acids from ruminant milk fats by various lipases. Journal of Dairy Science 76 677-690.