Journals Higher Education



Published: 09 August 2007

300 Pages | 2 b/w halftones; 110 line illus.

6 x 9 inches

ISBN: 9780841239685

Bookseller Code (06)

Flavor of Dairy Products

Keith R. Cadwallader, Mary Anne Drake, and Robert J. McGorrin

American Chemical Society

  • The speakers represent leaders in this field
  • The book covers two main areas of dairy flavors: milk and cheese
  • There is not another book dedicated to dairy flavors considering the importance of diary in human diets and the role of flavor to the consumption of dairy products
  • The chapters contain modern techniques to evaluate dairy products for flavor constituents and the role of biochemistry and processes on flavor

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