The influence of ultrafiltration on whey flavour, 2: The characteristics of flavour
1994
Palo, V. | Plackova, L. | Kolcunova, T. (Slovenska Technicka Univ., Bratislava (Slovak Republic). Katedra Mlieka, Tukov a Hygieny Pozivatin)
Results of sensoric evaluation of whey flavour and its fractions after ultrafiltration, as well as chemical compounds related to whey flavour were studied. Using mask reactions, strong and weak acids presence in creation of whey aroma was proved. In aroma of retentate after diafiltration carbonyl compounds were determined. The values of aromatic number were higher in the retentate than in original whey or in the permeate. The same was also true for the content of volatile fatty acids. The results confirmed that by ultrafiltration treatment of whey the original composition of flavour compounds was changed. This information can be useful for partial or complete elimination of undesirable whey flavour.
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