Flavor Formation in Skim Milk Powder and Flavor Carry-Through into Ingredient Applications
| dc.contributor.advisor | Dr. MaryAnne Drake, Committee Chair | en_US |
| dc.contributor.advisor | Dr. Timothy Sanders, Committee Member | en_US |
| dc.contributor.advisor | Dr. Lee-Ann Jaykus, Committee Member | en_US |
| dc.contributor.author | Caudle, Alissa Dawn | en_US |
| dc.date.accessioned | 2010-04-02T17:53:07Z | |
| dc.date.available | 2010-04-02T17:53:07Z | |
| dc.date.issued | 2005-11-23 | en_US |
| dc.degree.discipline | Food Science | en_US |
| dc.degree.level | thesis | en_US |
| dc.degree.name | MS | en_US |
| dc.description.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. | en_US |
| dc.identifier.other | etd-08242005-112542 | en_US |
| dc.identifier.uri | http://www.lib.ncsu.edu/resolver/1840.16/93 | |
| dc.rights | I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to NC State University or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. | en_US |
| dc.subject | flavor | en_US |
| dc.subject | sensory | en_US |
| dc.subject | consumer acceptance | en_US |
| dc.subject | dairy ingredient | en_US |
| dc.subject | GC-O | en_US |
| dc.subject | off-flavor | en_US |
| dc.subject | SMP | en_US |
| dc.title | Flavor Formation in Skim Milk Powder and Flavor Carry-Through into Ingredient Applications | en_US |
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