ArticleMolecules (Basel, Switzerland)2019
Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Process-Induced Molecular-Level Protein-Carbohydrate-Polyphenol Interactions in Milk-Tea Blends: A Review.Foods (Basel, Switzerland) · 2024Review
- Utilization of low-temperature heating method to improve skim milk production: Microstructure, stability, and constituents of milk fat globule membrane.Food chemistry: X · 2024Article
- Comparative Analysis of Characteristic Volatile Compounds in Five Types of Infant Nutrition Powders by HS-GC-IMS and GC-MS.Foods (Basel, Switzerland) · 2024Article
- Flavor properties of post-heated fermented milk revealed by a comprehensive analysis based on volatile and non-volatile metabolites and sensory evaluation.Current research in food science · 2024Article
- Dietary Effect ofFoods (Basel, Switzerland) · 2023Article
- Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk.Foods (Basel, Switzerland) · 2022Article
- Milk Source Identification and Milk Quality Estimation Using an Electronic Nose and Machine Learning Techniques.Sensors (Basel, Switzerland) · 2020Article
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Authors and funding
7 authors.
Funding
Abstract
Skim milk has a poor flavor due to the lack of fat. Finding ways to improve the flavor quality of skim milk has attracted the attention of more and more researchers. The purpose of this study was to create a skim milk product with good flavor by processing. Briefly, raw milk was treated by preheating at pasteurization (85 °C, 15 s) and ultra-high temperature (UHT) instantaneous sterilization (137-141 °C, 4 s). Subsequently, the sample was centrifuged to remove fat and obtain two kinds of skim milk, namely, PSM (skim milk obtained by preheating at 85 °C, 15 s) and USM (skim milk obtained by preheating at 137-141 °C, 4 s). The results showed that the intensity of the main sensory attributes (overall liking, milk aroma, etc.) and the concentrations of the key flavor compounds (2-heptanone, 2-nonanone, decanal, hexanoic acid, etc.) were significantly higher in the USM (
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