Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) is a combination of gas
chromatography-olfactometry (GC-O) and gas chromatography–mass spectrometry (GC …

Cheese has a long history and this naturally fermented dairy product contains a range of
distinctive flavors. Microorganisms in variety cheeses are an essential component and play …

Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of
probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of …

Abstract Globally, around 1.5 billion sheep and goats provide meat and milk on an annual
basis and are important sources of nutrition as well as economic subsistence. The popularity …

Flavor is one of the most important characteristics of a food product, especially when taking
consumer acceptance as a parameter. At the origin of flavor in food products are enzymatic …

The flavor of whey protein concentrates (WPC 80) and whey protein isolates (WPI) was
studied using instrumental and sensory techniques. Four WPC 80 and 4 WPI, less than 3 mo …

Milk and milk products are an important part of daily nutrition in many regions of the world.
Besides fulfilling nutritional requirements, the flavour of milk and milk products is a key …

The impact of agglomeration on flavor and flavor stability of whey protein concentrates
80%(WPC80) and whey protein isolates (WPI) has not been widely addressed. This study …

The Brazilian market for dairy products made from goat milk is increasing despite the
seasonality of production and naturally small milk production per animal, factors that result in …

Fat-reduced cheeses often suffer from undesirable texture, flavor, and cooking properties.
Exopolysaccharides (EPS) produced by starter strains have been proposed as a mechanism …