Hostname: page-component-78c5997874-j824f Total loading time: 0 Render date: 2024-11-05T05:43:51.777Z Has data issue: false hasContentIssue false

Formation of lactones during storage of UHT processed buffalo milk

Published online by Cambridge University Press:  01 June 2009

Manju Bansal
Affiliation:
Dairy Chemistry Division, National Dairy Research Institute, Karnal 132001, India
Umesh P. Sharma
Affiliation:
Dairy Chemistry Division, National Dairy Research Institute, Karnal 132001, India

Abstract

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Short Communications
Copyright
Copyright © Proprietors of Journal of Dairy Research 1995

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Boldingh, J., Begemann, P. H., De Jonge, A. P. & Taylor, R. J. 1966 [Trace components of butter fat. II. Optical activity of the saturated aliphatic lactones.] Revue Française des Corps Cras 13 327330Google Scholar
Boldingh, J. & Taylor, R. J. 1962 Trace constituents of butter fat. Nature 194 909913CrossRefGoogle Scholar
Dimick, P. S., Walker, N. J. & Patton, S. 1969 Occurrence and biochemical origin of aliphatic lactones in milk fat. A review. Journal of Agricultural and Food Chemistry 17 649655CrossRefGoogle Scholar
Eriksen, S. 1976 Flavours of milk and milk products. I. The role of lactones. Milchimssenschafl 31 549550Google Scholar
Jolly, R. C. & Kosikowski, F. V. 1975 Quantification of lactones in ripening pasteurized milk Blue cheese containing added microbial lipases. Journal of Agricultural and Food Chemistry 23 11751176CrossRefGoogle Scholar
Kinsella, J. 1969 What makes fat important in flavors? American Dairy Review 31 (5) 36, 38, 40Google Scholar
Loney, B. E. 1970 Changes in concentrations of free fatty acids, lactones, and ketones in sterile concentrated milk during storage. Dissertation Abstracts International B 31 3467Google Scholar
Loney, B. E. & Bassette, R. 1971 Changes in free fatty acids and lactones in sterile concentrated milk during storage. Journal of Dairy Science 54 343348CrossRefGoogle ScholarPubMed
Patton, S., Hood, L. F. & Patton, J. S. 1969 Negligible release of cardiolipin during milk secretion by the ruminant. Journal of Lipid Research 10 260266CrossRefGoogle ScholarPubMed
Peryam, D. R. & Pilgrim, F. J. 1957 Hedonic scale method of measuring food preferences. Food Technology 11 (Suppl.) 914Google Scholar
Urbach, G., Stark, W. & Forss, D. A. 1970 Flavours and flavour threshold of acids, lactones, phenolic and indolic compounds in butter. 18th International Dairy Congress IE p. 234Google Scholar
Wadhwa, B. K. & Jain, M. K. 1984 a Studies on lactone profile of ghee. I. Development of the method for the isolation of lactones. Indian Journal of Dairy Science 37 254260Google Scholar
Wadhwa, B. K. & Jain, M. K. 1984 b Studies on lactone profile of ghee. II. Standardization by gas–liquid chromatography (GLC) for fractionation and estimation of lactones. Indian Journal of Dairy Science 37 137144Google Scholar
Wadhwa, B. K. & Jain, M. K. 1989 Lactones in milk and milk products. Part III. Role in flavour development. A review. Indian Journal of Dairy Science 42 206209Google Scholar
Webb, B. H., Johnson, A. H. & Alford, J. A. (Eds) 1974 In Fundamentals of Dairy Chemistry, 2nd edn, p. 179. Westport, CT: AviGoogle Scholar