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Kansas Agricultural Experiment Station Research Reports
2004; Kansas Agricultural Experiment Station contribution; no. 05-112-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 941; Dairy; Milk aftertaste; Milk flavor; GC Analysis
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Full-Text Articles in Life Sciences
Serving Temperature Effects On Milk Flavor, Milk Aftertaste, And Volatile-Compound Quantification In Nonfat And Whole Milk, L.L. Francis, S.H. Kong, Delores H. Chambers, I.J. Jeon
Serving Temperature Effects On Milk Flavor, Milk Aftertaste, And Volatile-Compound Quantification In Nonfat And Whole Milk, L.L. Francis, S.H. Kong, Delores H. Chambers, I.J. Jeon
Kansas Agricultural Experiment Station Research Reports
Many people seem to prefer to drink milk when it is cold. Research describing flavor and aftertaste of milk, and then correlating these traits with their chemical composition, has not previously been done. The objectives of this study were to describe milk flavor and aftertaste by using a descriptive sensory panel and to quantify the headspace volatiles of nonfat and whole milk as a function of serving temperature. Headspace volatile compounds of milk samples served at 40°F and 60°F were quantified by using solid-phase microextraction (SPME) analysis, with a 75-μm Carboxen- PDMS fiber, sampling milk at 140oF for 30 minutes, …