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If a white cow creates cheese and a brown cow creates chocolate, does that mean a white and brown cow creates chocolate cheese?
Though this ingredient is mostly associated with berry flavors, its characteristics can provide a striking berry nuance in a variety of non-fruit flavors.
While not a highly recognizable component of any flavor, ethyl lactate adds complexity, e.g., in the wines in my cellar.
The Connecticut-based ice cream company is entering into the market with several new floral and savory flavors.
Mondelez India opened its plant in Sri City in Andhra Pradesh, making it the seventh plant in the country.
Comax Flavors introduces two natural S’mores flavors to meet consumer demand for this popular campfire treat.
Bell Flavors & Fragrances recently expanded their dairy flavor line, now ranging from cheese to butter, milk and sour cream flavors.
The microbiology of cheese manufacture, and the general mechanisms of flavor development in cheese have been reviewed recently, but a summary of the factors which determine the overall properties of different cheese varieties is included here for those unfamiliar with the subject.
The future of fermented milks and their cultures lies in genetic studies with further improvement of flavour production and strain vitality. There is no doubt that food shortages on a global basis will persist and the fermented milk industries of all developed countries will be asked to bring their expertise to the aid of those countries where the tradition of fermentation is strong but in dire need of technological advance.
Raw milk has a characteristic flavour although it is generally considered to be bland and of low intensity. The sensory perception is mainly determined by its physical nature: the pleasant mouth feel resulting from the emulsion of the fat globules in an aqueous colloidal protein phase and a slightly salty/sweet taste from the milk salts and lactose. However, since virtually all milk receives some degree of heat-treatment to improve its keeping qualities the flavour of raw milk has little relevance; fresh pasteurized milk, free of defects, is normally regarded as good quality milk. Although chemical changes occur in milk as a result of even the mildest heat-treatment, flavour defects are usually considered to be flavour notes not normally found in good quality, pasteurized milk.