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Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review
Cheng, Zeng O'Sullivan, Maurice G Miao, Song Kerry, Joseph P Kilcawley, Kieran N
Cheng, Zeng
O'Sullivan, Maurice G
Miao, Song
Kerry, Joseph P
Kilcawley, Kieran N
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2022-07-28
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Cheng, Z., O'Sullivan, M., Miao, S., Kerry, J. and Kilcawley, K., 2022. Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review. International Journal of Dairy Technology,.
Abstract
Countries with an established dairy tradition consume milk, milk powder, yoghurt and butter
directly or as an ingredient; however, in countries without this tradition the lack of familiarity and
unknown expectations can be challenging to overcome. Therefore, having a better understanding of
the volatile properties that influence their sensory appeal can aid overcoming these challenges. This
review focusses on traditional and novel sensory methods used to research milk, milk powders,
yoghurt and butter as well as the extraction techniques used in gas chromatography mass spectrometry and gas chromatography olfactometry to identify volatiles in these products that influence sensory perception.