Determination of quality characteristics for whole milk powder with slight and moderate odour changes

Whole milk powder is susceptible to flavour changes, which is limiting for its shelf-life as well as consumer acceptability. Degradation of natural aroma during production and storage occurs primarily as a result of lipid oxidation, Maillard reactions and the influence of extracellular microbial enz...

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Veröffentlicht in:	Journal of food and nutrition research 2016-01, Vol.55 (2), p.181-188
Hauptverfasser:	Snebergrova, J, Gregrova, A, Sistkova, I, Cizkova, H
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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