The flavors of dairy fats—A review |
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Authors: | D A Forss |
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Affiliation: | (1) Research and Development Division, International Flavors & Fragrances, Inc., 07735 Union Beach, New Jersey |
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Abstract: | Literature for the three years to August 1970 dealing with the role of dairy lipids in flavors is reviewed. Subjects covered
include reviews and conferences, techniques, flavor chemicals in heterogeneous media, desirable flavors and off flavors. All
dairy products whose flavor is affected by or derived from lipids are included. These include low fat products such as skim
milk and fermented products such as cheese.
Presented at the ISF-AOCS Meeting, Chicago, September 1970 |
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Keywords: | |
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