Heatinduced Flavors

There are four kinds of heat-induced flavor alterations: cooked or sulfurous, heated or rich, caramelized, and scorched.

a. From Pasteurization. Pasteurization imparts a slight cooked or sulfurous flavor to milk. The flavor is more pronounced if higher temperatures are used.

b. From Refrigerator Storage. A rich or heated flavor results after milk has been stored at refrigerator temperatures for several days.

c. From an Autoclave. Retorted and autoclaved milk often has a caramelized flavor.

d. From High Temperature Processing. A scorched flavor can result from exceptionally large amounts of "burn on" in a heat exchanger. This flavor also occurs in dry milk powders subjected to abnormally high temperature processing.

Was this article helpful?

0 0
Berry Boosters

Berry Boosters

Acai, Maqui And Many Other Popular Berries That Will Change Your Life And Health. Berries have been demonstrated to be some of the healthiest foods on the planet. Each month or so it seems fresh research is being brought out and new berries are being exposed and analyzed for their health giving attributes.

Get My Free Ebook


Post a comment