The influence of ultrafiltration on whey flavour, 1: Sensory evaluation of flavour
1994
Palo, V. | Plackova, L. | Kolcunova, T. (Slovenska Technicka Univ., Bratislava (Slovak Republic). Katedra Mlieka, Tukov a Hygieny Pozivatin)
The influence of ultrafiltration process on flavour of cheese (sweet) whey was studied. Using sensory analysis, the distribution of individual flavour traits in whey and in permeate, retentate, and retentate after diafiltration were determined. The sour (volatile and nonvolatile), astringent and bitter flavours were concentrated into retentate. Salty and sweet flavours were transfered into permeate. The distribution of individual whey flavour components was influenced by portions of whey proteins and/or by the lactose content in UF fractions of whey. The function of whey proteins and lactose as carriers of flavours was not studied.
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