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The Sensory and Analytical Analyses of Nonfat Milk Formulations: Stability to Light Oxidation and Pasteurization

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dc.contributor.authorPowell, Jodien
dc.contributor.committeechairDuncan, Susan E.en
dc.contributor.committeememberSumner, Susan S.en
dc.contributor.committeememberO'Keefe, Sean F.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T20:45:42Zen
dc.date.adate2001-09-25en
dc.date.available2014-03-14T20:45:42Zen
dc.date.issued2001-08-02en
dc.date.rdate2004-09-25en
dc.date.sdate2001-09-20en
dc.description.abstractSweet cream liquid buttermilk and skimmed milk ingredients were heat processed and/or exposed to fluorescent light to determine changes in potential flavor compounds. Solid phase microextraction-gas chromatography/flame ionization detection was used to analyze the concentrations of the volatile compounds (2-butanone, 2-pentanone, acetaldehyde, diacetyl, hexanal, methyl sulfide) found in the two components. Pasteurized unoxidized skimmed milk had measurable levels of 2-butanone, acetaldehyde, and diacetyl. Pasteurization of skimmed milk increased concentration of 2-pentanone and methyl sulfide to measurable levels. However only 2-butanone and acetaldehyde were detectable in oxidized skimmed milk. All liquid buttermilk ingredient treatments had measurable concentrations of 2-butanone, 2-pentanone, and acetaldehyde. Pasteurization of unoxidized liquid buttermilk increased the concentration of diacetyl and hexanal to measurable levels whereas oxidized buttermilk, both pasteurized and unpasteurized, had measurable levels of hexanal and methyl sulfide. Nonfat (.3%) dairy beverages were formulated using the same components to determine if the volatiles in liquid buttermilk might enhance the flavor of nonfat milk. Triangle tests and hedonic tests were performed on the nonfat formulations to determine their overall difference and overall acceptance. There was no significant difference between formulations.en
dc.description.degreeMaster of Scienceen
dc.identifier.otheretd-09202001-143947en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-09202001-143947/en
dc.identifier.urihttp://hdl.handle.net/10919/35114en
dc.publisherVirginia Techen
dc.relation.haspartJodi.pdfen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectnonfat milken
dc.subjectliquid buttermilken
dc.subjectsensory analysisen
dc.subjectsolid phase microextraction-gas chromatographyen
dc.subjectlight oxidationen
dc.titleThe Sensory and Analytical Analyses of Nonfat Milk Formulations: Stability to Light Oxidation and Pasteurizationen
dc.typeThesisen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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