牛奶中的异味。

Off-flavors in milk.

作者信息

Bassette R, Fung D Y, Mantha V R

出版信息

Crit Rev Food Sci Nutr. 1986;24(1):1-52. doi: 10.1080/10408398609527439.

PMID:3519085

Abstract

This report is a review of off-flavors encountered in fluid milk. It includes sections on transmitted, microbial, lipolyzed, heated, light-activated, oxidized, and miscellaneous flavors. Finally, the flavor of ultrahigh temperature (UHT) milk is reviewed. Most of the literature cited for different off-flavors covers the period since a comprehensive review was done of milk flavors by Strobel et al. (1953). In addition to causative agents and volatile materials associated with off-flavors, methods for control of each of the off-flavors are presented. This report is designed to serve the dairy production and processing industry, students and faculty of food science curricula, dairy product evaluation students, regulatory people, and fieldmen.

摘要

本报告是对液态奶中出现的异味的综述。它包括关于传递性、微生物性、脂解性、加热产生的、光激活的、氧化性和其他异味的章节。最后，对超高温（UHT）奶的风味进行了综述。自斯特罗贝尔等人（1953年）对牛奶风味进行全面综述以来，不同异味所引用的大多数文献都涵盖了这一时期。除了与异味相关的致病因素和挥发性物质外，还介绍了控制每种异味的方法。本报告旨在服务于乳制品生产和加工业、食品科学课程的学生和教师、乳制品评估专业的学生、监管人员和现场工作人员。