Flavor variability and flavor stability of U.S.-produced whole milk powder

Journal of Food Science

Volumn 74, Issue 7, 2009, Pages

  Lloyd, M A ^a   Drake, M A ^a   Gerard, P D ^b  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Flavor; Milk powder; Storage; Whole milk powder

Indexed keywords

MILK PROTEIN; TRACE ELEMENT; VOLATILE ORGANIC COMPOUND; WATER; WHEY PROTEIN;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; DESICCATION; ECONOMICS; ENTEROBACTERIACEAE; FAT INTAKE; FOOD HANDLING; FOOD PRESERVATION; HUMAN; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; METHODOLOGY; MICROBIOLOGY; MILK; PIGMENTATION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SENSATION; TASTE; UNITED STATES;

ANIMALS; COLONY COUNT, MICROBIAL; DESICCATION; DIETARY FATS; ENTEROBACTERIACEAE; FOOD HANDLING; FOOD, PRESERVED; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MILK; MILK PROTEINS; PIGMENTATION; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SENSATION; TASTE; TRACE ELEMENTS; UNITED STATES; VOLATILE ORGANIC COMPOUNDS; WATER;

EID: 69749103634     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01299.x     Document Type: Article

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