食品工业科技2012，Vol.33Issue(6)：414-416,420,4.
热处理引起牛乳风味变化的研究进展
Research progress in dairy products prepared from preheated treatments change in the flavor
摘要
Abstract
Preheat treatment is indispensable processing step in the production of dairy products.The flavor of these products could be influenced by heat treatments.Flavor properties of dairy products were highly associated with the researcher and consumer acceptability.The flavor characteristics of fresh milk were introduced, as well as the resources of aroma and off-flavor in milk.Effects of preheat treatments on the flavor precursors of milk metrix were analyzed.As well as the process of concentration, drying and storage, changes in flavor of dairy products influenced by heat treatments were elaborated.It would be meaningful to exploit the potential impact of preheat intensity on the qualities of dairy products.关键词
牛乳/热处理/风味前体/风味化合物Key words
milk/preheat treatment/flavor precursor/flavor compounds分类
轻工纺织引用本文复制引用
李延华,张兰威,王伟军,张莉丽..热处理引起牛乳风味变化的研究进展[J].食品工业科技,2012,33(6):414-416,420,4.基金项目
国家“十一五”科技支撑计划重大项目（2006BAD04A09）. （）
