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Keith R. Cadwallader, MaryAnne Drake, Robert J. McGorron, editors. Chemistry and flavor of dairy products

Washington, DC [New York] : American Chemical Society Distributed by Oxford University Press

c2007

xii, 287 p.: ill. 24 cm

ACS symposium series ; 971

"This book was developed from the symposium Chemistry and Flavor of Dairy Products, which was held at the 228th American Chemical Society (ACS) National Meeting in Philadelphia, Pennsylvania, August 22-26, 2004"--Pref , Includes bibliographical references and indexes , Sixty years of research associated with flavor in diary foods / W. James (Jim) Harper -- Flavor analysis of diary products / Robert J. McGorrin -- Establishing links between sensory and instrumental analyses of diary flavors: example cheddar cheese / MaryAnne Drake, Keith R. Cadwallader, and Mary E. Carunchia Whetstine -- Application of solid-phase microextraction gas chromatography-mass spectrometry for flavor analysis of cheese-based products / Raymond T. Marsili -- The influence of texture on aroma release and perception related to dairy products / Jennifer Mei and Gary Reineccius -- Streamlined analysis of short-, medium-, and long-chain free fatty acids in dairy products / Keith R. Cadwallader, Tanoj. K. Singh, and John P. Jerrell -- From pasture to cheese: changes in terpene composition / Hedwig Schlictherle-Cerny ... [et al.] -- Volatile sulfur compounds in cheddar cheese determined by headspace solid-phase microextraction-gas chromatography-PFPD / Michael C. Qian and Helen M. Burbank -- Origins of cheese flavor / Michael H. Tunick -- Biochemistry of cheese flavor development: insights from genomic studies of lactic acid bacteria / Jeffery R. Broadbent and James L. Steele -- Proteolytic enzymes of lactic acid bacteria and their influence on bitterness in bacterial-ripened cheeses / Jeffery R. Broadbent and James L. Steele -- Volatile sulfur-containing compounds from methionine metabolism in genetically modified lactobacillus helveticus CNRZ32 strains / Scott A. Rankin ... [et al.] -- The flavor and flavor stability of skim and whole milk powders / Mary E. Carcunchia Whetstine and MaryAnne Drake -- Effect of processing technology and phenolic chemistry on ultra-high temperature bovine milk flavor quality / Devin G. Peterson, Paula M. Colahan-Sederstrom, and Rajesh V. Potineni.

AU Cadwallader, Keith R., 1963- , AU Drake, MaryAnne , AU McGorrin, Robert J., 1951- , CO American Chemical Society Division of Agricultural and Food Chemistry , CO American Chemical Society Meeting

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