Flavor Formation in Skim Milk Powder and Flavor Carry-Through into Ingredient Applications

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Title: Flavor Formation in Skim Milk Powder and Flavor Carry-Through into Ingredient Applications
Author: Caudle, Alissa Dawn
Advisors: Dr. MaryAnne Drake, Committee Chair
Dr. Timothy Sanders, Committee Member
Dr. Lee-Ann Jaykus, Committee Member
Abstract: Skim milk powder (SMP) is commonly used as a food ingredient. Both processing procedures and storage conditions have been noted as important contributors to SMP flavor. Research has not addressed how or if SMP flavor variability impacts consumer acceptance of ingredient applications. Further, many studies have addressed the importance and impact of SMP storage on flavor variability, but the impact of SMP processing on flavor formation has not been extensively researched. In this study, we examined both the impact of SMP flavor variability on consumer acceptability in SMP ingredient applications as well as the flavor formation of SMP throughout production, with emphasis on steps where heat was applied.
Date: 2005-11-23
Degree: MS
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/93


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