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The flavor potential of milk fat. A review of its chemical nature and biochemical origin

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Journal of the American Oil Chemists’ Society

Abstract

Actual and potential flavors are among the most important attributes of milk fat. In some dairy products (milk, cream, ice cream, uncul-tured butter) the aim is to retain the faint pleasant flavor associated with the fat of fresh milk. However in cooking, baking, and many processed food applications the object is to gen-erate buttery, creamy, cheesy, and caramel-like flavor qualities from milk fat. Although the ulti-mate chemical characterization of all these fla-vors has not been achieved, the existing infor-mation is reviewed in this paper. Some recent findings concerning the biological variability and significance of the lactone and ketone flavor po-tential of milk fat are also presented. A scheme which outlines means for more effectively utiliz-ing the flavor capabilities of milk fat is included.

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Author information

Authors and Affiliations

  1. Lipids Laboratory Division of Food Science and Industry, The Pennsylvania State University, University Park, Pennsylvania

    J. E. Kinsella, S. Patton & P. S. Dimick

Authors
  1. J. E. Kinsella
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  2. S. Patton
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  3. P. S. Dimick
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Additional information

1 Authorized for publication on December 1, 1966 as Paper No. 3198 in the Journal Series of the Pennsylvania Agricultural Experi-ment Station.

2 Presented at the AOCS Meeting, Philadelphia, October 1966.

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Kinsella, J.E., Patton, S. & Dimick, P.S. The flavor potential of milk fat. A review of its chemical nature and biochemical origin. J Am Oil Chem Soc 44, 449–454 (1967). https://doi.org/10.1007/BF02666792

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  • DOI: https://doi.org/10.1007/BF02666792

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