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milk

General Material Information

Preferred name milk
Trivial Name Milk
CAS Number 8049-98-7
ECHA Number 310-127-6
FDA UNII 917J3173FT
Synonyms
  • Food, milk
  • Milk, cow
  • Cow milk
  • Milk powder
  • Milks
  • MeSH ID: D008892

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Literature & References

Pubchem (sid):135333066
Publications by Info
Wisconsin Milk Marketing Board
Capital Brewery | Ed Janus | Farm and Sparrow
Clock Shadow Creamery
Publications by PubMed
Bacteriophages of Leuconostoc, Oenococcus, and Weissella.
The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh).
Comparative effects of sodium butyrate and flavors on feed intake of lactating sows and growth performance of piglets.
Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: Characterization of aspartic proteases.
Diacetyl: Occurrence, Analysis, and Toxicity.
Review of patents and application of spray drying in pharmaceutical, food and flavor industry.
Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey.
Determination of flavor enhancers in milk powder by one-step sample preparation and two-dimensional liquid chromatography.
Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation.
Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.
The distribution of fat in dried dairy particles determines flavor release and flavor stability.
Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure.
Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system.
Background music genre can modulate flavor pleasantness and overall impression of food stimuli.
Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
Homogenization and Lipase Treatment of Milk and Resulting Methyl Ketone Generation in Blue Cheese.
Ontogeny of taste preferences: basic biology and implications for health.
Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.
Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species.
Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism.
Oxidative stability of yogurt with added lutein dye.
Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk.
Assessing the yield, microstructure, and texture properties of miniature Chihuahua-type cheese manufactured with a phospholipase A1 and exopolysaccharide-producing bacteria.
Quail FMO3 gene cloning, tissue expression profiling, polymorphism detection and association analysis with fishy taint in eggs.
Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses.
The secreted esterase of Propionibacterium freudenreichii has a major role in cheese lipolysis.
Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.
High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.
Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both.
Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry.
Cold enzymatic bleaching of fluid whey.
Enrichment of functional properties of ice cream with pomegranate by-products.
Identification of the critical amino acid residues of immunoglobulin E and immunoglobulin G epitopes on αs1-casein by alanine scanning analysis.
Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage.
Applications and functions of food-grade phosphates.
Complete Genome Sequence for Lactobacillus helveticus CNRZ 32, an Industrial Cheese Starter and Cheese Flavor Adjunct.
Barriers and facilitators for consumer adherence to the dietary guidelines for Americans: the HEALTH study.
Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
Relating sensory and chemical properties of sour cream to consumer acceptance.
Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.
Quantitative and qualitative variation of fat in model vanilla custard desserts: effects on sensory properties and consumer acceptance.
Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients.
Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.
Milk composition and flavor under different feeding systems: a survey of dairy farms.
Differences in particle characteristics and oxidized flavor as affected by heat-related processes of milk powder.
Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products.
A new method for the production of low-fat Cheddar cheese.
Genotypic and phenotypic analysis of dairy Lactococcus lactis biodiversity in milk: volatile organic compounds as discriminating markers.
Influence of packaging information on consumer liking of chocolate milk.
Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice.
Transfer of terpenes from essential oils into cow milk.
Molecular cloning, sequence characterization, SNP detection, and tissue expression analysis of duck FMO3 gene.
Classification of lytic bacteriophages attacking dairy Leuconostoc starter strains.
Defatted milk is preferred by Mexican school-age children over whole milk in a sensorial study.
Effect of psychrotrophic growth on the milk fat fraction at different temperatures of storage.
Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening.
Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening.
Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese.
Fermented milks and milk products as functional foods--a review.
Influence of heating and acidification on the flavor of whey protein isolate.
Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures.
The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems.
H(+) -ATPase-defective variants of Lactobacillus delbrueckii subsp. bulgaricus contribute to inhibition of postacidification of yogurt during chilled storage.
Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate.
Effect of enzymatic protein deamidation on protein solubility and flavor binding properties of soymilk.
[Medical and biological basis of the recipe of whey-containing rehydrating beverage for the athletes].
Genetic and chemical analysis of a key biosynthetic step for soyasapogenol A, an aglycone of group A saponins that influence soymilk flavor.
Flavor comparison of natural cheeses manufactured in different countries.
Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry.
Floral markers of cornflower (Centaurea cyanus) honey and its peroxide antibacterial activity for an alternative treatment of digital dermatitis.
Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening.
Identification of the critical amino acid residues of immunoglobulin E and immunoglobulin G epitopes in β-lactoglobulin by alanine scanning analysis.
Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.
Formation of aldehyde and ketone compounds during production and storage of milk powder.
Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil.
Metabolic fingerprinting of hard and semi-hard natural cheeses using gas chromatography with flame ionization detector for practical sensory prediction modeling.
Association of DGAT1 genotype, fatty acid composition, and concentration of copper in milk with spontaneous oxidized flavor.
Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage.
Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese.
Alternative bleaching methods for Cheddar cheese whey.
Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.
Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.
Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides.
Implementation of hazard analysis critical control point in jameed production.
Sensitive period in flavor learning: effects of duration of exposure to formula flavors on food likes during infancy.
The use of lactoperoxidase for the bleaching of fluid whey.
Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.
Complementary foods and flavor experiences: setting the foundation.
Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids.
Use of Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris isolated from TRFM in manufacturing of functional low-fat cheeses.
Effects of starter culture and storage on the flavor of liquid whey.
Free fatty acids and oxidative changes of a raw goat milk cheese through maturation.
Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling.
A taxonomic and ecological overview of cheese fungi.
Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products.
Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum.
Effects of cyclodextrins on the flavor of goat milk and its yogurt.
Preference mapping of commercial Labneh (strained yogurt) products in the Lebanese market.
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
CRISPR: new horizons in phage resistance and strain identification.
Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain.
Application of sensory and instrumental volatile analyses to dairy products.
Early feeding: setting the stage for healthy eating habits.
Undesirable sulphur and carbonyl flavor compounds in UHT milk: a review.
Studies on the key aroma compounds in soy milk made from three different soybean cultivars.
No effect of protein coingestion on exogenous glucose oxidation during exercise.
Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
Texture, not flavor, determines expected satiation of dairy products.
Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins.
Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains.
Qualitative comparison of blackcurrant and blackcurrant--whey beverages.
Sequencing and transcriptional analysis of the biosynthesis gene cluster of putrescine-producing Lactococcus lactis.
Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.
Volatile compound fingerprinting of mixed-culture fermentations.
Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception.
Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk.
Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
Measuring acceptance of milk and milk substitutes among younger and older children.
Consumer perception of astringency in clear acidic whey protein beverages.
Key odorants of Oscypek, a traditional Polish ewe's milk cheese.
Flavor release of the tomato flavor enhancer, 2-isobutylthiazole, from whey protein stabilized model dressings.
Comparative transcriptome analysis of Lactococcus lactis subsp. cremoris strains under conditions simulating Cheddar cheese manufacture.
Flavor perception in human infants: development and functional significance.
Original features of cell-envelope proteinases of Lactobacillus helveticus. A review.
Feeding Moringa oleifera fresh or ensiled to dairy cows--effects on milk yield and milk flavor.
Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.
The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.
The timing and duration of a sensitive period in human flavor learning: a randomized trial.
Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor.
Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing.
Production and partial purification of proteases from Aspergillus oryzae grown in a medium based on whey protein as an exclusive nitrogen source.
Molecular description and industrial potential of Tn6098 conjugative transfer conferring alpha-galactoside metabolism in Lactococcus lactis.
Stucture of the complex between Mucor pusillus pepsin and the key domain of κ-casein for site-directed mutagenesis: a combined molecular modeling and docking approach.
Invited review: Plasmin protease in milk: current knowledge and relevance to dairy industry.
Time course and specificity of lipolysis in Swiss cheese.
Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth.
Invited review: Annatto usage and bleaching in dairy foods.
The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
Effect of milk on the deodorization of malodorous breath after garlic ingestion.
Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese.
Investigation of interactions between texture and ortho- and retronasal olfactory stimuli using psychophysical and electrophysiological approaches.
Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.
Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi.
Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems.
Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
Analysis of ingredient functionality and formulation optimization of an instant peanut beverage mix.
Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference.
A comparative analysis of acceptance by Japanese females and price of goat milk from different sources.
Characterization of flavor of whey protein hydrolysates.
Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.
Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates.
Influence of microfiltration and adjunct culture on quality of Domiati cheese.
Sensometric calibration of sensory characteristics of commercially available milk products with instrumental data.
Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.
Effect of different colored filters on photooxidation in pasteurized milk.
Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese.
Application of a potentiometric sensor array as a technique in sensory analysis.
Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate.
Beta galactosidases and their potential applications: a review.
Prenatal flavor exposure affects growth, health and behavior of newly weaned piglets.
Physicochemical and sensory characteristics of milk from goats supplemented with castor or licuri oil.
Identification of a secreted lipolytic esterase in Propionibacterium freudenreichii, a ripening process bacterium involved in Emmental cheese lipolysis.
The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate.
A high-throughput cheese manufacturing model for effective cheese starter culture screening.
Flavor variability and flavor stability of U.S.-produced whole milk powder.
Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production.
Identification of dihydromaltol (2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) in Ryazhenka Kefir and comparative sensory impact assessment of related cycloenolones.
Prenatal flavor exposure affects flavor recognition and stress-related behavior of piglets.
Quality of sour cream packaged in cups with different light barrier properties measured by fluorescence spectroscopy and sensory analysis.
Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates.
Processed dairy beverages pH evaluation: consequences of temperature variation.
Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers.
The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi.
Bacillus cereus in refrigerated milk submitted to different heat treatments.
Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei.
Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and alpha-tocopherol.
Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese.
Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography.
Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder.
Increasing omega fatty acid content in cow's milk through diet manipulation: effect on milk flavor.
Early flavor learning and its impact on later feeding behavior.
Using phytochemicals to enhance health benefits of milk: impact of polyphenols on flavor profile.
Assessment of dietary ratios of red clover and grass silages on milk production and milk quality in dairy cows.
Encapsulation performance of proteins and traditional materials for spray dried flavors.
Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip: effect on flavor, color, and texture.
Sensory stability of ultra-high temperature milk in polyethylene bottle.
The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate.
Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
Lipase-catalyzed ethanolysis of milk fat with a focus on short-chain fatty acid selectivity.
Membrane fractionation processes for removing 90% to 95% of the lactose and sodium from skim milk and for preparing lactose and sodium-reduced skim milk.
Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese.
Application of advanced instrumental methods for yogurt analysis.
Volatile sulphur compounds in UHT milk.
Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments.
Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.
Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing.
Crystallization properties and polymorphism of triacylglycerols in goat's milk fat globules.
Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food.
Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
Safety evaluation of an oak-flavored milk powder containing ellagitannins upon oral administration in the rat.
Character impact odorants of high-heat skim milk powder isolated by simultaneous distillation-extraction.
[Gene regulation to lactic acid bacteria for increasing production of flavor metabolite].
Sensorial analysis of expressed human milk and its microbial load.
Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.
Impact of flavor attributes on consumer liking of Swiss cheese.
Consumer acceptance of an extruded soy-based high-protein breakfast cereal.
Soy food intake behavior by socio-demographic characteristics of Korean housewives.
The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups.
Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters.
Chocolate milk and the Hispanic consumer.
Characterization of hydrophobic flavor release profile in oil-in-water emulsions.
Sensory properties of meal replacement bars and beverages made from whey and soy proteins.
Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
Rheological properties and sensory characteristics of set-type soy yogurt.
Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems.
Perchlorate and chlorate in dietary supplements and flavor enhancing ingredients.
Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil.
Use of flavored drinking water in calves and lactating dairy cattle.
Effects of trans-10, cis-12 conjugated linoleic acid on ovine milk fat synthesis and cheese properties.
Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese.
Obesity by choice revisited: effects of food availability, flavor variety and nutrient composition on energy intake.
Cheese manufacture with milk with elevated conjugated linoleic acid levels caused by dietary manipulation.
Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
Alternatives for improving physical, chemical, and sensory characteristics of goat cheeses: the use of arid-land forages in the diet.
Identification of the characteristics that drive consumer liking of butter.
Binding of 2-nonanone and milk proteins in aqueous model systems.
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
Comparative high-density microarray analysis of gene expression during growth of Lactobacillus helveticus in milk versus rich culture medium.
Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties.
Solvent type affects the number, distribution, and relative quantities of volatile compounds found in sweet whey powder.
Expression of plant flavor genes in Lactococcus lactis.
Characteristics of reduced fat milks as influenced by the incorporation of folic acid.
Mexican chihuahua cheese: sensory profiles of young cheese.
Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production.
Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteria.
Biotechnological methods to accelerate cheddar cheese ripening.
Effects, quenching mechanisms, and kinetics of water soluble compounds in riboflavin photosensitized oxidation of milk.
Energy density and macronutrient composition determine flavor preference conditioned by intragastric infusions of mixed diets.
Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.
Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets.
The nociceptive response of stressed and lithium-treated rats is differently modulated by different flavors.
Sensory evaluation of whey and sweet cream buttermilk.
Sensory, functional, and analytical comparisons of whey butter with other butters.
Development of learned flavor preferences.
Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt.
[Iron concentration and acceptation of yoghurt prepared in casting iron pots (iron migration and acceptation of yogurt)].
Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert.
Major technological advances and trends in cheese.
Use of microfiltration to improve fluid milk quality.
Influence of raw milk quality on fluid milk shelf life.
Influence of proteins on the perception of flavored stirred yogurts.
Vegetable acceptance by infants: effects of formula flavors.
Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.
Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition.
Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products.
A washed-curd goat's cheese as a vehicle for delivery of a potential probiotic bacterium: Lactobacillus delbrueckii subsp. lactis UO 004.
Impact of ingredient labeling practices on food allergic consumers.
Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria.
Characterization of dried whey protein concentrate and isolate flavor.
Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.
Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
Peanut milk and peanut milk based products production: a review.
Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.
Sensory characteristics and related volatile flavor compound profiles of different types of whey.
[Study of the categorization process among patients with eating disorders: a new cognitive approach to psychopathology].
Activity of adventitious Enterococcus strains on model curdled caprine milk: microbial growth and evolution of concentration of organic acids and lactose throughout time.
Fishy taint in chicken eggs is associated with a substitution within a conserved motif of the FMO3 gene.
The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development.
Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture.
Partitioning behavior of Alkan-1-ols between milkfat and aqueous phases as influenced by temperature.
Flavor preferences conditioned by postingestive effects of nutrients in preweanling rats.
Effect of antioxidant (alpha-tocopherol and ascorbic acid) fortification on light-induced flavor of milk.
Genetic and environmental determinants of bitter perception and sweet preferences.
Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition.
Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid.
Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.
Volatile free fatty acids as ripening indicators for Serra da Estrela cheese.
Aroma compounds in sweet whey powder.
Short communication: utilization of sheep's milk cheese whey in the manufacture of an alkylphenol flavor concentrate.
Milk proteins for edible films and coatings.
Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
Effect of liquid flavor supplementation of the diet on dairy cows in the transition period.
Factors that contribute to the botulinal safety of reduced-fat and fat-free process chesse products.
A new probiotic cheese with antioxidative and antimicrobial activity.
Purification and characterization of a pregastric esterase from a hygienized kid rennet paste.
Genetic organization and expression of citrate permease in lactic acid bacteria.
Reduced-fat cheddar cheese manufactured using a novel fat removal process.
Physical and sensory properties of dairy products from cows with various milk fatty acid compositions.
Lobeline produces conditioned taste avoidance in rats.
Flavor programming during infancy.
Mediterranean milk and milk products.
Chemical conversion of alpha-keto acids in relation to flavor formation in fermented foods.
The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey.
Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
Effect of whey protein on the in vivo release of aldehydes.
[Maturation study of low fat Chanco cheese made with homogenized milk].
Detection and prediction of hydrolytic rancidity in milk by multiple regression analysis of short-chain free Fatty acids determined by solid phase microextraction gas chromatography and quantitative flavor intensity assessment.
Hard ewe's milk cheese manufactured from milk of three different groups of somatic cell counts.
Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
Synthesis of the racemate and both enantiomers of massoilactone.
Characteristic aroma components of rennet casein.
Lipase catalyzed modification of milkfat.
Invited review: perspectives on the basis of the rheology and texture properties of cheese.
Physical and processing properties of milk, butter, and cheddar cheese from cows fed supplemental fish meal.
Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage.
Effects of processing methods on the quality and acceptability of melon milk.
Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese.
Microencapsulation of water-soluble isoflavone and physico-chemical property in milk.
A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis.
Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk.
Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat.
Determining flavor and flavor variability in commercially produced liquid cheddar whey.
Purification and partial characterization of psychrotrophic Serratia marcescens lipase.
The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk.
Study of light-induced volatile compounds in goat's milk cheese.
A high-protein diet enhances satiety without conditioned taste aversion in the rat.
Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
Experimental and modeling studies showing the effect of lipid type and level on flavor release from milk-based liquid emulsions.
A nonsense mutation in the FMO3 gene underlies fishy off-flavor in cow's milk.
Removal of cholesterol from Cheddar cheese by beta-cyclodextrin.
Sweet and sour preferences during childhood: role of early experiences.
Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.
Amino acid catabolism and generation of volatiles by lactic acid bacteria.
Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese.
Flavor avoidance induced by LiCl and dexfenfluramine in rats and mice using nondeprivation protocols.
Elevated enzyme release from lactococcal starter cultures on exposure to the lantibiotic lacticin 481, produced by Lactococcus lactis DPC5552.
Consumer acceptability versus trained sensory panel scores of powdered milk shelf-life defects.
Monitoring chemical and physical changes during thermal flavor generation.
Real-time monitoring of thermal flavor generation in skim milk powder using atmospheric pressure chemical ionization mass spectrometry.
Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release.
Optimizing conditions for thermal processes of soy milk.
Flavor experiences during formula feeding are related to preferences during childhood.
Source of enterococci in a farmhouse raw-milk cheese.
Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis.
Interpretation of commercial food ingredient labels by parents of food-allergic children.
Cafeteria factors that influence milk-drinking behaviors of elementary school children: grounded theory approach.
Physicochemical and sensory characteristic changes in fortified peanut spreads after 3 months of storage at different temperatures.
Vitamin A degradation and light-oxidized flavor defects in milk.
Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores.
Headspace GC and sensory analysis characterization of the influence of different milk additives on the flavor release of coffee beverages.
Comparison of different methods: static and dynamic headspace and solid-phase microextraction for the measurement of interactions between milk proteins and flavor compounds with an application to emulsions.
Influence of ovine milk in mixture with bovine milk on the quality of reduced fat Muenster-type cheese.
Chemometric analysis of Ragusano cheese flavor.
Volatile flavor components of stored nonfat dry milk.
Relationships among dietary roasted soybeans, milk components, and spontaneous oxidized flavor of milk.
Citrate metabolism by Enterococcus faecalis FAIR-E 229.
Effect of dietary vitamin C on concentrations of ascorbic acid in plasma and milk.
Composition and flavor of milk and butter from cows fed fish oil, extruded soybeans, or their combination.
The improvement of milk by cultivation with ciliates.
[Aroma-forming substance from a culture of the mold fungus Penicillium roqueforti during growth on milk curds].
Aroma compounds of fresh milk from New Zealand cows fed different diets.
Effect of feeding yogurt versus milk in children with acute diarrhea and carbohydrate malabsorption.
Diversity of Geotrichum candidum strains isolated from traditional cheesemaking fabrications in France.
SPME-MS-MVA as a rapid technique for assessing oxidation off-flavors in foods.
Influence of surface finish on the cleanability of stainless steel.
Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor.
Aroma-active components of nonfat dry milk.
Prenatal and postnatal flavor learning by human infants.
Effect of various dairy packaging materials on the shelf life and flavor of ultrapasteurized milk.
Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.
Effect of various dairy packaging materials on the shelf life and flavor of pasteurized milk.
Characteristic aroma components of British Farmhouse Cheddar cheese.
Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification.
Composition and properties of milk and butter from cows fed fish oil.
Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream.
Influence of high-oryzanol rice bran oil on the oxidative stability of whole milk powder.
Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.
[Elaboration of an yogurt made of a milk and chickpea (Cicer arietinum) mixture].
Milk fat composition of Holstein and Jersey cows with control or depleted copper status and fed whole soybeans or tallow.
Influence of the season on proteolysis and sensory characteristics of Idiazabal cheese.
Characterization and localization of a cheese georegion using edaphic criteria (Jura mountains, France).
Determination of short-chain free fatty acids in lipolyzed milk fat by capillary electrophoresis.
Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of alpha-diketones.
Molecular and phenotypic characterization of Pseudomonas spp. isolated from milk.
Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants.
Combinatorial approach to flavor analysis. 2. Olfactory investigation of a library of S-methyl thioesters and sensory evaluation of selected components.
Altering the fat content affects flavor release in a model yogurt system.
Experience with a flavor in mother's milk modifies the infant's acceptance of flavored cereal.
Some practical implications of the milk mucins.
Survival of Enterobacter cloacae and Pseudomonas paucimobilis in yoghurts manufactured from cow's milk and soymilk during storage at different temperatures.
Combined effects of carbon dioxide addition and barrier films on microbial and sensory changes in pasteurized milk.
Effect of ethanol in feed on milk flavor and chemical composition.
Smoking and the flavor of breast milk.
Production of bioingredients from Kluyveromyces marxianus grown on whey: an alternative.
Microbiological and chemical changes in high-pressure-treated milk during refrigerated storage.
Sensory and physical properties of ice creams containing milk fat or fat replacers.
Influence of salt on the quality of reduced fat cheddar cheese.
The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt.
Chemical, physical, and sensory characteristics of mozzarella cheese fortified using protein-chelated iron or ferric chloride.
Influence of protein standardization by ultrafiltration on the viscosity, color, and sensory properties of skim and 1% milk.
Effect of milk fat content on flavor perception of vanilla ice cream.
Alterations in adolescents' sensory taste preferences during and after pregnancy.
Infants' suckling responses to the flavor of alcohol in mothers' milk.
Influence of milking three times a day on milk quality.
Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.).
Effects of homogenization pressure and stabilizers on some physical characteristics of a beverage prepared from partially defatted, roasted peanuts.
A review of the interactions between milk proteins and dairy flavor compounds.
Mothers and their infants: peptide-mediated physiological, behavioral and affective changes during suckling.
Effects of a supplemental liquid yeast product on feed intake, ruminal profiles, and yield, composition, and organoleptic characteristics of milk from lactating Holstein cows.
Odorous constituents of ovine milk in relationship to diet.
Characteristics of milk and reduced fat cheddar cheese from cows fed extruded soybeans and niacin.
Optokinetic rotation-induced taste aversions correlate with over-all symptoms of motion sickness in humans.
Fats for the food industry: implications for cholesterol-lowering.
[Disorders of the sense of smell and taste].
[Treatment of constipation in pregnant women. A multicenter study in a gynecological practice].
Olfactory dysfunction and related nutritional risk in free-living, elderly women.
Soy protein products: processing and use.
Mother's milk: a medium for early flavor experiences.
Effect of casitone and fructose on the growth of Lactobacillus acidophilus and its survival during storage.
Aspartame stability in commercially sterilized flavored dairy beverages.
Feed and animal factors influencing milk fat composition.
[Development of a feeding formula from a protein concentrate of chick-pea (Cicer arietinum)].
[Development of an energy food for athletes].
Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling.
Benzaldehyde, citral, and d-limonene flavor perception in the presence of casein and whey proteins.
Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin.
Manufacture of nonfat yogurt from a high milk protein powder.
The transfer of alcohol to human milk. Effects on flavor and the infant's behavior.
Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.
Impact of bovine somatotropin on dairying in eastern Europe.
A review of quality and processing suitability of milk from cows treated with bovine somatotropin.
[Chemical and microbiological studies of microwave-treated milk].
Insulin modifies flavor aversions and preferences in real- and sham-feeding rats.
Glycolysis and related reactions during cheese manufacture and ripening.
[Change in food proteins during technological processing].
Performance of cows in early lactation fed isonitrogenous diets containing soybean meal or animal by-product meals.
Development of an infant food product based on fermented milk, cereals and soybean.
[Amaranth: a technological alternative in child nutrition].
Effect of low voltage electrical stimulation on the distribution of cathepsin D and the palatability of the Longissimus dorsi from Holstein veal calves fed a corn or barley diet.
Quality assessment of pasteurized fluid milk as related to lipopolysaccharide content.
Protein conversion efficiencies of four test diets based on milk, two milk and tea treatments, and casein.
Off-flavors in milk.
Removal of penicillin G from contaminated milk by ultrafiltration.
Early weaning does not accelerate the expression of nursing-related taste aversions.
Sham feeding, flavor associations and diet self-selection as indicators of feeding satiety or aversive effects of peptide hormones.
Whole rolled sunflower seeds with or without additional limestone in lactating dairy cattle rations.
Insulin suppresses intake without inducing illness in sham feeding rats.
Weaning practices in deprived environments: the weaning dilemma.
The genus Allium--Part 3.
The genus Allium. Part 2.
A specialization of taste aversion learning during suckling and its weaning-associated transformation.
Characterization of male goat odors: 6-trans nonenal.
Calcium absorption and acceptance of low-lactose milk among children with primary lactase deficiency.
Vitamin A oxidation products responsible for haylike flavor production in nonfat dry milk.
Flavor potentiators.
[Consumption of a supplemented food by pregnant women and wet nurses in a Ribeirão Preto health unit, Brazil].
[Formulation of a rice-based beverage of high nutritive value].
UHT milk: production, quality, and economics.
Influence of similarly flavored milk replacers and starters on calf starter consumption and growth.
Flavor preexposures in a conditioned taste aversion situation: a dissociation of behavioral and endocrine effects in rats.
Photodegradation of riboflavin in milks exposed to fluorescent light.
Fortification of soft drinks with protein from cottage cheese whey.
Composition of cheddar cheese made with different milk clotting enzymes.
Pregastric esterase and other oral lipases--a review.
Hydrolysis of lactose by immobilized microorganisms.
Incidence and identification of phospholipase C-producing bacteria in fresh and spoiled homogenized milk.
Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor.
Rapid discrimination of rewarding nutrient by the upper gastrointestinal tract.
B-complex vitamins in cultured and acidified yogurt.
Mustard meal in dairy rations.
Heat resistant proteases produced in milk by psychrotrophic bacteria of dairy origin.
Establishment of a flavor preference in rats: importance of nursing and weaning experience.
Mother's milk: a medium for transmission of cues reflecting the flavor of mother's diet.
Characterization of a heat-stable protease of Pseudomonas fluorescens P26.
Effects on flavor of fortifying milk with iron and absorption of the iron from intestinal tract of rats.
Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes.
Recuperation from illness: flavor enhancement for rats.
Concentrated cultures of Leuconostoc citrovorum.
Free fatty acids and the flavor of dairy products.
Effect of pollution of air with ozone on flavor of spray-dried milks.
Chemical and flavor changes in sterile concentrated milk during storage.
[Pharmacological investigation of substances acting on the sense of smell. 2. Investigation with regard to toxicity and general pharmacological actions of Milfer, enzyme-modified milk flavor].
Milk production of cows on protein-free feed.
Growth and chlorophyll production in plant callus tissues grown in vitro.
Selenium and its relation to oxidized flavor in milk.
Psychrophilic bacteria. 3. Population levels associated with flavor or physical change in milk.
MOISTURE CONTENT AND FLAVOR STABILITY OF BATCH VACUUM FOAM-DRIED WHOLE MILK.
EFFECT OF STERILIZATION AND STORAGE ON THE FLAVOR OF GOAT MILK.
INFLUENCE OF CALCIUM CONCENTRATION IN MILK UPON COOKED FLAVOR DEVELOPMENT.
PHYSICAL AND FLAVOR STABILITY OF FROZEN MILK DIALYZED AGAINST SIMULATED ULTRAFILTRATES.
INFLUENCE OF HOMOGENIZATION, COPPER, AND ASCORBIC ACID ON FLAVOR IN MILK.
The role of lactones in flavor deterioration of milk fat.
Methionine; origin of sunlight flavor in milk.
Some factors affecting the flavor of milk and milk products.
Effect of oxygen on color and flavor of heated milk.
Photoinactivation of Milk Fat Lipase and the Origin of Bitter Flavor in Milk.
Influence of soybeans on the flavor of milk, cream, and butter, and on the body and texture of butter.

Other Information

FDA Listing of Food Additive Status:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Milky
milky, dairy
General comment Milky

Potential Uses

Applications
Other purposes Biological additives
Cosmetic purposes Skin conditioning

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food additive and cosmetic agents
Recommendation for milk usage levels up to:
not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Report of “data collection with respect to the availability and nutritional composition of different types of milk-based drinks and similar products for young children with the denomination of “growing up milks” or “toddlers' milks” or with similar terminology currently on the market in EU Member States”
View page or View pdf

Extensive literature search and review as preparatory work for the evaluation of the essential composition of infant and follow-on formulae and growing-up milk
View page or View pdf

Scientific Opinion on the public health risks related to the consumption of raw drinking milk
View page or View pdf

Safety of UV-treated milk as a novel food pursuant to Regulation (EC) No 258/97
View page or View pdf

Report for 2014 on the results from the monitoring of veterinary medicinal product residues and other substances in live animals and animal products
View page or View pdf

ClinicalTrials.gov:search
Daily Med:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Chemidplus:0008049987