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ACETALDEHYDE AND THE ACCEPTABILITY OF PASTEURIZED MILK STORED UNDER REFRIGERATION.

Author(s) : GREIG B. D., MANNING D. J.

Type of article: Article

Summary

AN ATTEMPT WAS MADE TO RELATE THE VOLATILES IN PASTEURIZED MILK HELD AT 278 K (5 DEG C) TO ITS QUALITY AND AGE. ALTHOUGH ACETALDEHYDE, ACETONE, BUTANONE AND ETHANOL WERE IDENTIFIED, ONLY ACETALDEHYDE CONCENTRATION CHANGED CONSISTENTLY DURING STORAGE. ACETALDEHYDE CONCENTRATION WAS CORRELATED STRONGLY WITH CONSUMER ACCEPTABILITY. IT INCREASED OVER A 3 WEEK PERIOD FROM ALMOST 0 TO 20 NANOGRAM/MILLIL, ALTHOUGH ITS PRODUCTION SEEMED CHEMICAL RATHER THAN MICROBIOLOGICAL. (DAIRY SCI. ABSTR., GB., 45, N.9, 1983/09, 690, 6627.

Details

  • Original title: ACETALDEHYDE AND THE ACCEPTABILITY OF PASTEURIZED MILK STORED UNDER REFRIGERATION.
  • Record ID : 1984-1533
  • Languages: English
  • Source: J. Soc. Dairy Technol. - vol. 36 - n. 2
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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