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Undesirable flavors in dairy products

  • Chapter
Food Taints and Off-Flavours

Abstract

A dairy product should provide the pleasing, characteristic flavor that consumers expect. Occasionally, however, one may experience an unpleasing flavor and aftertaste associated with an individual product. For example, normal milk has a bland but characteristic milk flavor that is pleasing and slightly sweet. In some milk, however, the flavor may be uncharacteristic and often undesirable. Undesirable flavors in dairy products, or any food, are due to the presence of chemical compounds that impart an odor and flavor uncharacteristic of the products.

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Authors
  1. I. J. Jeon
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Editors and Affiliations

  1. Analytical Chemistry Section, Leatherhead Food Research Association, 84 Pixham Lane, Dorking, Surrey, RH4 1PH, UK

    M. J. Saxby (A former Manager) (A former Manager)

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© 1996 Springer Science+Business Media Dordrecht

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Jeon, I.J. (1996). Undesirable flavors in dairy products. In: Saxby, M.J. (eds) Food Taints and Off-Flavours. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2151-8_5

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  • DOI: https://doi.org/10.1007/978-1-4615-2151-8_5

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5899-2

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