Flavors of Dairy Products: A Review of Recent Advances

Abstract

During the last ten years, particularly in the United States, there has been a tremendous amount of research aimed at improving the flavor and quality of dairy products. Current knowledge on the flavor of butter, Cheddar cheese, and several low-fat dairy products is reviewed. The advantages of several new isolation techniques are considered, because the kind of information obtained on the flavor of dairy products depends largely on the method used to isolate the flavor compounds.