Skip to main content Accessibility help

The flavour of milk protein

  • E. H. Ramshaw (a1) and E. A. Dunstone (a1)


The flavour stability of casein and co-precipitated milk proteins has been examined organoleptically. Differences in flavour stability were correlated with processing conditions and the early stages of the non-enzymic browning reaction were implicated in the off-flavour development. The ‘gluey’ flavour present in stored casein could be removed and the flavour stability improved by treatment with activated carbon or Sephadex. However, a better solution to the problem was to avoid the development of off-flavour by careful choice of conditions of preparation, drying and storage to minimize heat damage and browning. Conditions were established under which milk protein could be expected to have flavour stability during at least 6 months storage at ambient conditions.



Hide All
Buchanan, R. A., Snow, N. S. & Hayes, J. F. (1965). Aust. J. Dairy Technol. 20, 139.
Cayen, M. N. & Baker, B. E. (1963). J. agric. Fd Chem. 11, 12.
Choi, R. P., Koncus, A. F., Cherrey, G. & Remaley, R. J. (1953). J. Milk Fd Technol. 16, 241.
Coulter, S. T., Jenness, R. & Geddes, W. F. (1951). Adv. Fd Res. 3, 45.
Forss, D. A., Jacobsen, V. M. & Ramshaw, E. H. (1967). J. agric. Fd Chem. 15, 1104.
Henry, K. M., Kon, S. K., Lea, C. H. & White, J. C. D. (1948). J. Dairy Res. 15, 292.
Kumetat, K. & Beeby, R. (1957). Dairy Inds 22, 642.
Lawrence, A. J. (1968). Aust. J. Dairy Technol. 23, 103.
Lea, C. H. (1947). Analyst, Lond. 72, 336.
Muller, L. L., Hayes, J. F. & Snow, N. S. (1967). Aust. J. Dairy Technol. 22, 12.
Radema, L. (1954). Neth. Milk Dairy J. 8, 125.
Richards, E. L. (1963). J. Dairy Res. 30, 223.
Sawyer, W. & Hayes, J. F. (1961). Aust. J. Dairy Technol. 16, 108.
Simon, M., Wagner, J. R., Silveira, V. G. & Hendel, C. E. (1955). Fd Technol., Champaign 9, 271.
Srinivasan, M. (1961). Indian Patent 79596.
Supplee, G. C. (1923). Proc. World's Dairy Congress, Washington 2, 1248.
Tillmans, J. & Strohecker, R. (1924). Z. Unters. Nahr.- u. Genussmittel 47, 377.
Wingerd, W. H. (1962). U.S. Patent 3,040,018.
Wingerd, W. H., Bauer, C. D. & Damisch, B. D. (1962). U.S. Patent 3,036,918.

The flavour of milk protein

  • E. H. Ramshaw (a1) and E. A. Dunstone (a1)


Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed