๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

FLAVOR COMPOUNDS FROM COMMERCIAL EVAPORATED MILK

โœ Scribed by R. C. DUTRA; W. G. JENNINGS; N. P. TARASSUK


Book ID
108795495
Publisher
Institute of Food Technologists
Year
1959
Tongue
English
Weight
425 KB
Volume
24
Category
Article
ISSN
0022-1147

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Next to triglycerides, milk fat contains a large number of components (lactones, ketones, aldehydes) that provide milk fat with its characteristic flavor. In this study, supercritical carbon dioxide has been found to be a good solvent for the extraction of these flavor components from milk fat. Conc