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Cited by 50Sensory Analysis and Statistical MethodsMilk Quality and Mastitis in Dairy CowsFood Chemistry and Fat Analysis

Flavours and off-Flavours in Milk and Dairy Products

McSweeney, P. L. H., Nursten, H. E., Urbach, G.·1997·Advanced Dairy Chemistry Volume 3
DOI 10.1007/978-1-4757-4409-5_10
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Integrity signals

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Crossref · 10.1007/978-1-4757-4409-5_10

Cites

16 of 16 references verified0 citation errors · 0 not checkable

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  • Deacidification is essential for the growth of coryneform bacteria, which dominate the smear during ripening and are responsible for the characteristic flavour of smear-ripened cheeses.

    “Deacidification is essential for the growth of coryneform bacteria, which dominate the smear during ripening and are responsible for the characteristic flavour of these cheeses [93,120].”

    From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [93]

  • The compounds most likely involved in flavour are those having the highest number of odour units, i.e. their concentration divided by their odour threshold in the same medium.

    “The compounds which are most likely involved in flavour are those having the highest number of odour units, i.e. their concentration divided by their odour threshold in the same medium [38].”

    From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [38]

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Authors
McSweeney, P. L. H., Nursten, H. E., & Urbach, G.
ORCID
McSweeney, P. L. H.
Venue
Advanced Dairy Chemistry Volume 3
Publisher
Springer US
Published
1997
Pages
403-468
DOI
10.1007/978-1-4757-4409-5_10
OpenAlex
W4232056
Cited by
50
References
16
Citations by year
2025: 2 · 2024: 2 · 2023: 2 · 2022: 1 · 2021: 6 · 2020: 1 · 2019: 1 · 2018: 2 · 2017: 1 · 2012: 2
FWCI
14.75
Type
book chapter
Language
en
Open access
closed
Locations
Springer eBooks (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
  • Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Milk Quality and Mastitis in Dairy Cows
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
Keywords
milk flavor, off-flavor, flavor perception, olfaction, sensory evaluation

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