ArticleFoods (Basel, Switzerland)2024
Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Customer-Oriented Development and Characterization of Spice-Enriched Extruded Breakfast Cereal From Rice Bran and Unripe Banana Flour.Journal of food science · 2026Article
- Evaluation of Postbiotics fromNutrients · 2026Article
- Analytical Technologies for Milk Component Analysis: A Review of Progress and Challenges.Foods (Basel, Switzerland) · 2026Review
- Comprehensive Flavor Profiling of Dairy Products Using Electronic Tongue: Discrimination Based on Processing Parameters and Formulations.Food science & nutrition · 2026Article
- Elucidation of key aroma-active compounds and sensory profiles in raw and thermally sterilized milks: Perspective from molecular sensory science.Food chemistry: X · 2026Article
- An Integrated Approach in Assessing the Food-Related Properties of Microparticulated and Fermented Whey.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors.
Funding
Abstract
The flavor of dairy products crucially affects consumer purchase preference. Although the flavor and sensory perception of milk can be influenced by heat treatment during processing, the exact mechanism remains unclear. Therefore, this study analyzed the whey protein content and structural changes of milk heated at different time and temperature combinations and evaluated the flavor compounds and sensory characteristics of milk. The results showed that higher temperatures changed the secondary milk whey protein structures and gradually increased α-lactalbumin, β-lactoglobulin, and lactoferrin denaturation in the milk. There were differences in sensory characteristics of milk heated at different time and temperature combinations. The correlation analysis indicated that whey protein denaturation was negatively correlated with 1-octen-3-ol (
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