Critical Flavor Compounds in Dairy Products

2000 ◽  
pp. 44-71 ◽  
Author(s):  
T. H. Parliment ◽  
R. J. McGorrin
Keyword(s):  
Dairy Products ◽  
Flavor Compounds

scholarly journals The Flavor of Dairy Products from Grass-Fed Cows

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1188
Author(s):  
Michele Faccia
Keyword(s):  
Enzyme Activities ◽  
Dairy Products ◽  
Scientific Data ◽  
Flavor Compounds ◽  
Sufficient Evidence ◽  
Lactating Cows ◽  
Nutritional Characteristics ◽  
Great Consideration ◽  
Feeding Regimen

The milks used for manufacturing bovine dairy products are not all equal. The feeding regimen of lactating cows can widely vary, giving rise to remarkable compositional differences. Recently, grass-fed/based milk and transformed products are being taken into great consideration due to their more favorable nutritional characteristics and better sustainability over those from intensive systems. Besides these well-established aspects, the existence of differences in flavor is highly debated. The “cheese story tellers” consider it as a proven fact and tend to directly link the aroma of grass-based dairy products to the plants the animals ate. Unfortunately, this claim is not yet supported by scientific data. Actually, there is sufficient evidence of the presence of a distinctive aroma in milk from grass-fed cows, but the connection with specific aroma-active compounds is still in progress. In addition to this, the role of some compounds deriving from cow’s metabolism seems to be much more important than that of other compounds that directly derive from feed. The situation in transformed products, in particular cheese, is even more complicated due to the overlapping of flavor compounds originating from technological operations, microbial metabolism and enzyme activities during storage or ripening. Further work is still needed to answer the question, but the increasing application of a flavoromics approach to the studies should rapidly bring about a decisive contribution to the knowledge.

scholarly journals Application of Microbial Enzymes in Dairy Products: A Review

2018 ◽  
Vol 31 (1) ◽  
pp. 20-30
Author(s):  
Alaa J. A. Al-Manhel
Keyword(s):  
Dairy Products ◽  
Large Scale ◽  
Positive Impact ◽  
Dairy Product ◽  
Enzymatic Reaction ◽  
Biological Molecules ◽  
Flavor Compounds ◽  
Dairy Food ◽  
Microbial Enzymes ◽  
Microbial Protease

Enzymes produced by microbial sources are biological molecules that known to catalysts biochemical reactions which roles involve in lead to stimulate the necessary chemical reactions, as well as to the formation of fermented products. Microbial protease, lipase and ?-galactosidase are important examples of such interest in industrial food and dairy product. This is due to their thermoresistant, thermostability and thermoacidophilic properties. In brief, hydrolyses are the substrate which includes some enzymatic reaction that allows to avoid the health and environmental problems, and also to catalyses chemical reaction during the formation of flavor compounds or prebiotic and other products additives in the production and development of healthy dairy food products. Thus, enzymes are one of the relatively important factor that expected to be utilized in large-scale in the process of products development. This review focused on the importance and application of three major enzymes that microbial produce which  are of great interest in dairy industries and have positive impact on consumer’s health.

Occurrence of Volatile Mono- and Sesquiterpenoids in Highland and Lowland Plant Species as Possible Precursors for Flavor Compounds in Milk and Dairy Products

1997 ◽  
Vol 45 (11) ◽  
pp. 4423-4434 ◽  
Author(s):  
Raúl G. Mariaca ◽  
Thomas F. H. Berger ◽  
Roland Gauch ◽  
Miroslava I. Imhof ◽  
Bernard Jeangros ◽  
...  
Keyword(s):  
Plant Species ◽  
Dairy Products ◽  
Flavor Compounds ◽  
Milk And Dairy Products

scholarly journals Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 461 ◽  
Author(s):  
Andrea Ianni ◽  
Francesca Bennato ◽  
Camillo Martino ◽  
Lisa Grotta ◽  
Giuseppe Martino
Keyword(s):  
Volatile Compounds ◽  
Bioactive Compounds ◽  
Dairy Products ◽  
Synergistic Effects ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Biochemical Processes ◽  
Volatile Flavor ◽  
Animal Diet

Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological approaches which lead to their detection. More recently, particular attention has been given to the aromatic properties of milk and cheeses obtained from lactating dairy ruminants fed experimental diets, characterized, for instance, by the addition of trace elements, natural supplements, or agricultural by-products rich in bioactive compounds. The purpose of this review is to summarize the major families of volatile compounds most commonly found in these types of dairy products at various ripening stages, describing in greater detail the role of animal diet in influencing the synthesis mechanisms most commonly responsible for cheese flavor determination. A large number of volatile compounds, including carboxylic acids, lactones, ketones, alcohols, and aldehydes, can be detected in cheese. The relative percentage of each compound depends on the biochemical processes that occur during ripening, and these are mainly mediated by endogenous enzymes and factors of bacterial origin whose function can be strongly influenced by the bioactive compounds taken by animals with the diet and released in milk through the mammary gland. Further evaluations on the interactions between volatile compounds and cheese matrix would be necessary in order to improve the knowledge on the synthesis mechanisms of such compounds; in addition to this, more should be done with respect to the determination of synergistic effects of flavor compounds, correlating such compounds to the aroma of dairy products.

How to Maintain a Healthy Body Weight

2006 ◽  
Vol 76 (4) ◽  
pp. 208-215 ◽  
Author(s):  
Astrup
Keyword(s):  
Physical Activity ◽  
Type 2 Diabetes ◽  
Weight Loss ◽  
Body Weight ◽  
Glycemic Index ◽  
Dairy Products ◽  
Weight Control ◽  
Healthy Body Weight ◽  
Healthy Body

The epidemic of both obesity and type 2 diabetes is due to environmental factors, but the individuals developing the conditions possess a strong genetic predisposition. Observational surveys and intervention studies have shown that excess body fatness is the major environmental cause of type 2 diabetes, and that even a minor weight loss can prevent its development in high-risk subjects. Maintenance of a healthy body weight in susceptible individuals requires 45–60 minutes physical activity daily, a fat-reduced diet with plenty of fruit, vegetables, whole grain, and lean meat and dairy products, and moderate consumption of calorie containing beverages. The use of table values to predict the glycemic index of meals is of little – if any – value, and the role of a low-glycemic index diet for body weight control is controversial. The replacement of starchy carbohydrates with protein from lean meat and lean dairy products enhances satiety, and facilitate weight control. It is possible that dairy calcium also promotes weight loss, although the mechanism of action remains unclear. A weight loss of 5–10% can be induced in almost all obese patients providing treatment is offered by a professional team consisting of a physician and dieticians or nurses trained to focus on weight loss and maintenance. Whereas increasing daily physical activity and regular exercise does not significantly effect the rate of weight loss in the induction phase, it plays an important role in the weight maintenance phase due to an impact on daily energy expenditure and also to a direct enhancement of insulin sensitivity.

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