Flavourings for dairy products

Technically the most suitable flavourings for dairy products are water soluble without solvent or, with propylene glycol or alcohol respectively. 

Stark, W. and Forss, D. A. 1962. A compound responsible for metallic flavour in dairy products. I. Isolation and identification. J. Dairy Res. 29, 173-180. 

A Compound Responsible for Mushroom Flavour in Dairy Products. J. Dairy... 

For dairy products the extra top notes and good solubility of CO2 extracts are utilised in the formulation of high quality natural flavours. In the alcoholic beverages industry, a critical review has been made of the (often exaggerated) suggested uses of CO2 for (i) de-alcoholisation, (ii) as an alternative to distillation, (iii) recovery of alcohol from fermentation wastes. The article concluded CO2 extraction offers opportunities for processing in the alcoholic beverages industry, but mostly for extracted oils for use in compounded flavoured products . 

Sensory quality can be defined as texture, flavour (taste), aroma and visual aspect. The sensory properties of milk are highly influenced by its fat content (Phillips et al., 1995a). As a result, research has examined the effects of various food additives on sensory quality when used as a substitute for fat in milk (Philips et al., 1995b). Frpst et al. (2001) showed that a combination of thickener, whitener and cream aroma in 0.1% fat milk was successful in mimicking the sensory quality of 1.3% fat milk. With the interest in the production of milk enriched with cis-9, trans-l 1 CLAs, owing to their relevance to human health (Tricon et al., 2004), recent research has examined the effects of CLA on the sensory quality of dairy products and found that it is possible to produce CLA-enriched dairy products with acceptable sensory characteristics (Jones et al., 2005). 

Hydroxy-2-butanone (acetoin) is a characteristic constituent of butter flavour used for flavouring margarine and can be obtained as a by-product of molasses-based and lactic acid fermentations [49, 71]. The closely related 2,3-butanedione (diacetyl) has a much lower organoleptic threshold than acetoin and is an important strongly butter-like flavour compound in butter and other dairy products [72] in buttermilk, for instance, the diacetyl concentration is only about 2-4 mg [73]. a-Acetolactate (a-AL) is an intermediate of lactic acid bacteria mainly produced from pyruvate by a-acetolactate synthase. In most lactic acid bacteria, a-AL is decarboxylated to the metabolic end product acetoin by a-AL decarboxylase (ALDB) [71] (Scheme 23.5). 

Special flavour-active strains, however, which do not contain ALDB, accumulate a-AL and, as a result of its chemical oxidative decarboxylation, generate high diacetyl levels in dairy products. Consequently, several processes have been patented for the production of natural diacetyl in the past few decades which usually involve a chemically enhanced conversion of a-AL into diacetyl or aim at a-AL itself as the biological product, which can serve as a less-volatile... 

Alpha Packaging manufactures NatureWorks PLA bottles on stretch blow-moulding machines. Alpha states that PLA is ideal for oil-based products, as well as products with flavour and aroma attributes. The PLA resin is FDA-approved and suitable for food contact. It is used for dairy, juice and water bottles, as well as trays for deli meats, salads and single-serve meals. 

Flavourings for Confectioneries, Baked Goods, Ice-cream and Dairy Products... 

The type of flavourings applicable for particular dairy products will be also discussed. S.3.4.2. Production of Flavoured Dairy Products... 

In order to offer the consumer a greater variety of dairy products other then milk, UHT milk, sour milk products, cream, butter or cheese, the dairy industry has developed a variety of flavoured dairy products and later in the sixties, dairy products containing (fruit) preparations. The latter category originated from a close cooperation between the dairy industry, fruit manufacturers and flavour houses. Fruit juice processing companies, marmalade manufacturers and also flavour houses established departments for (fruit) preparations which resulted in a great variety of preparations. 

The most widely used flavour types for neutral dairy products are vanilla and chocolate. Caramel, butterscotch, coffee etc. are also being used. 

Flavourings are responsible for the finishing touches of a fmit containing dairy product. 

Beverages, confectioneries, dairy products and industrial food products are today important sectors for the application of flavourings and are therefore described in section 5. 

Riboflavin is a potent photosensitizer and catalyses a number of oxidative reactions in milk, e.g. fatty acids, proteins (with the formation of 3-methyl thiopropanal from methionine which is responsible for light-induced off-flavour) and ascorbic acid. Milk and dairy products should be protected from light by suitable packaging and exposure to UV light should be minimized. 

In fermented probiotic dairy products, probiotics are usually accompanied by starter cultures such as Lactobacillus delbrueckii subsp. bulgaricus and/or Staphylococcus thermophilus. There are two main reasons for the inclusion of starter cultures in a probiotic product. The first is technological starter cultures provide sttucture and flavour to the product. In addition, starter cultures support functionality some probiotics do not grow well as a pure culture in mUk and grow better in symbiosis with a starter culture. 

Delarue, J. and Sieffermann, J.-M. (2004a). Sensory mapping using Flash profile. Comparison with a conventional descriptive method for the evaluation of the flavour of fruit dairy products. Food Quality and Preference, 15, 383-392. 

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