The Sensory and Analytical Analyses of Nonfat Milk Formulations: Stability to Light Oxidation and Pasteurization

Topics:
Food and Beverage
Tags:
Beverage,
Food & Beverage,
Formulation,
Manufacturing,
Virginia Polytechnic Institute
Source:
Virginia Polytechnic Institute and State University

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Overview: Liquid sweet buttermilk used at relatively high percentages, 75%, in the formulation of a nonfat dairy beverage, does not contribute enough volatile compounds to improve the flavor of the beverage, as compared to the traditional nonfat milk formulated with cream and skim milk. The research explained in this paper concludes that changes in volatile chemistry due to oxidation of dairy ingredients were minimal, suggesting that the liquid buttermilk ingredient may be used in a beverage formulation without detrimental quality effects.

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Format: PDF | Size: 241KB | Date: Sep 2001 | Pages: 56

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