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010 a| 2007060810;

020 a| 9780841239685 (alk. paper);

020 a| 0841239681 (alk. paper);

035 a| (WaSeSS)ssj0000596660;

049 a| EREEa| NEHH;

050 00 a| SF251b| .F53 2007;

082 00 a| 6372| 22;

245 00 a| Flavor of dairy productsh| [electronic resource] /c| Keith R. Cadwallader, MaryAnne Drake, Robert J. McGorron, editors.;

246 3 a| Chemistry and flavor of dairy products;

260 a| Washington, DC :b| American Chemical Society ;a| [New York] :b| Distributed by Oxford University Press,;

300 a| xii, 287 p. :b| ill. ;c| 24 cm.;

440 0 a| ACS symposium series ;v| 971;

500 a| "This book was developed from the symposium Chemistry and Flavor of Dairy Products, which was held at the 228th American Chemical Society (ACS) National Meeting in Philadelphia, Pennsylvania, August 22-26, 2004"--Pref.;

504 a| Includes bibliographical references and indexes.;

505 0 a| Sixty years of research associated with flavor in diary foods / W. James (Jim) Harper -- Flavor analysis of diary products / Robert J. McGorrin -- Establishing links between sensory and instrumental analyses of diary flavors: example cheddar cheese / MaryAnne Drake, Keith R. Cadwallader, and Mary E. Carunchia Whetstine -- Application of solid-phase microextraction gas chromatography-mass spectrometry for flavor analysis of cheese-based products / Raymond T. Marsili -- The influence of texture on aroma release and perception related to dairy products / Jennifer Mei and Gary Reineccius -- Streamlined analysis of short-, medium-, and long-chain free fatty acids in dairy products / Keith R. Cadwallader, Tanoj. K. Singh, and John P. Jerrell -- From pasture to cheese: changes in terpene composition / Hedwig Schlictherle-Cerny ... [et al.] -- Volatile sulfur compounds in cheddar cheese determined by headspace solid-phase microextraction-gas chromatography-PFPD / Michael C. Qian and Helen M. Burbank -- Origins of cheese flavor / Michael H. Tunick -- Biochemistry of cheese flavor development: insights from genomic studies of lactic acid bacteria / Jeffery R. Broadbent and James L. Steele -- Proteolytic enzymes of lactic acid bacteria and their influence on bitterness in bacterial-ripened cheeses / Jeffery R. Broadbent and James L. Steele -- Volatile sulfur-containing compounds from methionine metabolism in genetically modified lactobacillus helveticus CNRZ32 strains / Scott A. Rankin ... [et al.] -- The flavor and flavor stability of skim and whole milk powders / Mary E. Carcunchia Whetstine and MaryAnne Drake -- Effect of processing technology and phenolic chemistry on ultra-high temperature bovine milk flavor quality / Devin G. Peterson, Paula M. Colahan-Sederstrom, and Rajesh V. Potineni.;

506 a| Available only to authorized users.;

538 a| Mode of access: World Wide Web;

650 0 a| Dairy productsx| Flavor and odorv| Congresses.=| ^A11723;

650 0 a| Milkx| Flavor and odorv| Congresses.=| ^A5639;

650 0 a| Dairy productsx| Compositionv| Congresses.=| ^A11723;

650 0 a| Cheesex| Compositionv| Congresses.=| ^A57885;

650 0 a| Milkx| Compositionv| Congresses.=| ^A180170;

650 0 a| Flavorv| Congresses.=| ^A653919;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Cadwallader, Keith R.,d| 1963-=| ^A962893;

700 1 a| Drake, MaryAnne.?| UNAUTHORIZED;

700 1 a| McGorrin, Robert J.,d| 1951-?| UNAUTHORIZED;

710 2 a| American Chemical Society.b| Division of Agricultural and Food Chemistry.=| ^A93;

710 2 a| American Chemical Society.b| Meetingn| (228th :d| 2004 :c| Philadelphia, Pa.)?| UNAUTHORIZED;

856 40 z| Full text available from ACS eBooks Complete Collectionu| https://go.openathens.net/redirector/ecu.edu?url=https%3A%2F%2Fpubs.acs.org%2Fdoi%2Fbook%2F10.1021%2Fbk-2007-0971;

947 a| (OCoLC)ocn132585687;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

998 a| 6730906;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6730906-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 6/13/2026x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6730906-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 6/13/2026x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6730906-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 6/13/2026x| EBOOKz| JERESOURCE;

Flavor of dairy products / Keith R. Cadwallader, MaryAnne Drake, Robert J. McGorron, editors.

Format	Electronic
Publication Info	Washington, DC : American Chemical Society ; [New York] : Distributed by Oxford University Press,
Description	xii, 287 p. : ill. ; 24 cm.
Supplemental Content	Full text available from ACS eBooks Complete Collection
Subjects	Dairy products--Flavor and odor. --Congresses. Milk--Flavor and odor. --Congresses. Dairy products--Composition. --Congresses. Cheese--Composition. --Congresses. Milk--Composition. --Congresses. Flavor--Congresses.

Other author/creator	Cadwallader, Keith R., 1963-
Other author/creator	Drake, MaryAnne.
Other author/creator	McGorrin, Robert J., 1951-
Other author/creator	American Chemical Society. Division of Agricultural and Food Chemistry.
Other author/creator	American Chemical Society. Meeting 2004 : Philadelphia, Pa.) (228th :
Variant title	Chemistry and flavor of dairy products
Series	ACS symposium series ; 971
Contents	Sixty years of research associated with flavor in diary foods / W. James (Jim) Harper -- Flavor analysis of diary products / Robert J. McGorrin -- Establishing links between sensory and instrumental analyses of diary flavors: example cheddar cheese / MaryAnne Drake, Keith R. Cadwallader, and Mary E. Carunchia Whetstine -- Application of solid-phase microextraction gas chromatography-mass spectrometry for flavor analysis of cheese-based products / Raymond T. Marsili -- The influence of texture on aroma release and perception related to dairy products / Jennifer Mei and Gary Reineccius -- Streamlined analysis of short-, medium-, and long-chain free fatty acids in dairy products / Keith R. Cadwallader, Tanoj. K. Singh, and John P. Jerrell -- From pasture to cheese: changes in terpene composition / Hedwig Schlictherle-Cerny ... [et al.] -- Volatile sulfur compounds in cheddar cheese determined by headspace solid-phase microextraction-gas chromatography-PFPD / Michael C. Qian and Helen M. Burbank -- Origins of cheese flavor / Michael H. Tunick -- Biochemistry of cheese flavor development: insights from genomic studies of lactic acid bacteria / Jeffery R. Broadbent and James L. Steele -- Proteolytic enzymes of lactic acid bacteria and their influence on bitterness in bacterial-ripened cheeses / Jeffery R. Broadbent and James L. Steele -- Volatile sulfur-containing compounds from methionine metabolism in genetically modified lactobacillus helveticus CNRZ32 strains / Scott A. Rankin ... [et al.] -- The flavor and flavor stability of skim and whole milk powders / Mary E. Carcunchia Whetstine and MaryAnne Drake -- Effect of processing technology and phenolic chemistry on ultra-high temperature bovine milk flavor quality / Devin G. Peterson, Paula M. Colahan-Sederstrom, and Rajesh V. Potineni.
General note	"This book was developed from the symposium Chemistry and Flavor of Dairy Products, which was held at the 228th American Chemical Society (ACS) National Meeting in Philadelphia, Pennsylvania, August 22-26, 2004"--Pref.
Bibliography note	Includes bibliographical references and indexes.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2007060810
ISBN	9780841239685 (alk. paper)
ISBN	0841239681 (alk. paper)

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Flavor of dairy products / Keith R. Cadwallader, MaryAnne Drake, Robert J. McGorron, editors.

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