Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder

The US industry standard for shelf-life of whole milk powder (WMP) is 6 to 9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient storage. This study evaluated the influence of packaging atmosphere, storage temperature, and storage time on WMP shelf-life using sensory an...

Celý popis

Uloženo v:

Podrobná bibliografie
Vydáno v:	Journal of dairy science Ročník 92; číslo 6; s. 2409 - 2422
Hlavní autoři:	Lloyd, M.A., Hess, S.J., Drake, M.A.
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	New York, NY Elsevier Inc 01.06.2009 American Dairy Science Association Am Dairy Sci Assoc Elsevier
Témata:	Adult analysis Animal productions Animals Biological and medical sciences Cacao Cacao - standards chemistry Color Correlation analysis dried dairy ingredient dried milk flavor Flushing Food Handling Food Handling - methods Food industries food packaging food storage Food Technology Fundamental and applied biological sciences. Psychology Gas chromatography Humans lipid peroxidation Mass spectrometry methods Middle Aged Milk Milk - chemistry Milk - standards Milk and cheese industries. Ice creams modified atmosphere packaging Nitrogen Nitrogen - chemistry nitrogen flushing Oxidation Oxygen Oxygen - analysis Peroxides Peroxides - analysis Principal Component Analysis Principal components analysis sensory properties shelf life storage storage quality storage temperature Taste Temperature Terrestrial animal productions Variance analysis Vertebrates whole milk whole milk powder Young Adult flavor storage whole milk powder dried dairy ingredient Temperature Dried milk Dairy product Shelf life Nitrogen Flavor Whole milk Warehousing Ingredient Dairy industry Food preservation
ISSN:	0022-0302, 1525-3198, 1525-3198
On-line přístup:	Získat plný text
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Abstract	The US industry standard for shelf-life of whole milk powder (WMP) is 6 to 9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient storage. This study evaluated the influence of packaging atmosphere, storage temperature, and storage time on WMP shelf-life using sensory and instrumental techniques. Two commercial batches of WMP were repackaged in plastic laminate pouches with air or nitrogen and stored at 2°C or 23°C for 1 yr. Descriptive analysis was conducted using a 10-member trained panel; volatile analysis was performed using solid-phase microextraction with gas chromatography-mass spectrometry. Consumer acceptance (n=75) was conducted every 3 mo with reconstituted WMP and white and milk chocolate made from each treatment. Data were analyzed using ANOVA with Fisher's LSD, Pearson correlation analysis, and principal component analysis. Air-stored WMP had higher peroxide values, lipid oxidation volatiles, and grassy and painty flavors than nitrogen-flushed WMP. Storage temperature did not affect levels of straight chain lipid oxidation volatiles; 23°C storage resulted in higher cooked and milkfat flavors and lower levels of grassy flavor compared with 2°C storage. Consumer acceptance was negatively correlated with lipid oxidation volatiles and painty flavor. Nitrogen flushing prevented the development of painty flavor in WMP stored up to 1 yr at either temperature, resulting in chocolate with high consumer acceptance. Nitrogen flushing can be applied to extend the shelf life of WMP for use in chocolate; storage temperature also plays a role, but to a lesser extent.
AbstractList	The US industry standard for shelf-life of whole milk powder (WMP) is 6 to 9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient storage. This study evaluated the influence of packaging atmosphere, storage temperature, and storage time on WMP shelf-life using sensory and instrumental techniques. Two commercial batches of WMP were repackaged in plastic laminate pouches with air or nitrogen and stored at 2°C or 23°C for 1 yr. Descriptive analysis was conducted using a 10-member trained panel; volatile analysis was performed using solid-phase microextraction with gas chromatography-mass spectrometry. Consumer acceptance (n = 75) was conducted every 3 mo with reconstituted WMP and white and milk chocolate made from each treatment. Data were analyzed using ANOVA with Fisher's LSD, Pearson correlation analysis, and principal component analysis. Air-stored WMP had higher peroxide values, lipid oxidation volatiles, and grassy and painty flavors than nitrogen-flushed WMP. Storage temperature did not affect levels of straight chain lipid oxidation volatiles; 23°C storage resulted in higher cooked and milkfat flavors and lower levels of grassy flavor compared with 2°C storage. Consumer acceptance was negatively correlated with lipid oxidation volatiles and painty flavor. Nitrogen flushing prevented the development of painty flavor in WMP stored up to 1 yr at either temperature, resulting in chocolate with high consumer acceptance. Nitrogen flushing can be applied to extend the shelf life of WMP for use in chocolate; storage temperature also plays a role, but to a lesser extent. The US industry standard for shelf-life of whole milk powder (WMP) is 6 to 9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient storage. This study evaluated the influence of packaging atmosphere, storage temperature, and storage time on WMP shelf-life using sensory and instrumental techniques. Two commercial batches of WMP were repackaged in plastic laminate pouches with air or nitrogen and stored at 2 degrees C or 23 degrees C for 1 yr. Descriptive analysis was conducted using a 10-member trained panel; volatile analysis was performed using solid-phase microextraction with gas chromatography-mass spectrometry. Consumer acceptance (n = 75) was conducted every 3 mo with reconstituted WMP and white and milk chocolate made from each treatment. Data were analyzed using ANOVA with Fisher's LSD, Pearson correlation analysis, and principal component analysis. Air-stored WMP had higher peroxide values, lipid oxidation volatiles, and grassy and painty flavors than nitrogen-flushed WMP. Storage temperature did not affect levels of straight chain lipid oxidation volatiles; 23 degrees C storage resulted in higher cooked and milkfat flavors and lower levels of grassy flavor compared with 2 degrees C storage. Consumer acceptance was negatively correlated with lipid oxidation volatiles and painty flavor. Nitrogen flushing prevented the development of painty flavor in WMP stored up to 1 yr at either temperature, resulting in chocolate with high consumer acceptance. Nitrogen flushing can be applied to extend the shelf life of WMP for use in chocolate; storage temperature also plays a role, but to a lesser extent. The US industry standard for shelf-life of whole milk powder (WMP) is 6 to 9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient storage. This study evaluated the influence of packaging atmosphere, storage temperature, and storage time on WMP shelf-life using sensory and instrumental techniques. Two commercial batches of WMP were repackaged in plastic laminate pouches with air or nitrogen and stored at 2 degrees C or 23 degrees C for 1 yr. Descriptive analysis was conducted using a 10-member trained panel; volatile analysis was performed using solid-phase microextraction with gas chromatography-mass spectrometry. Consumer acceptance (n = 75) was conducted every 3 mo with reconstituted WMP and white and milk chocolate made from each treatment. Data were analyzed using ANOVA with Fisher's LSD, Pearson correlation analysis, and principal component analysis. Air-stored WMP had higher peroxide values, lipid oxidation volatiles, and grassy and painty flavors than nitrogen-flushed WMP. Storage temperature did not affect levels of straight chain lipid oxidation volatiles; 23 degrees C storage resulted in higher cooked and milkfat flavors and lower levels of grassy flavor compared with 2 degrees C storage. Consumer acceptance was negatively correlated with lipid oxidation volatiles and painty flavor. Nitrogen flushing prevented the development of painty flavor in WMP stored up to 1 yr at either temperature, resulting in chocolate with high consumer acceptance. Nitrogen flushing can be applied to extend the shelf life of WMP for use in chocolate; storage temperature also plays a role, but to a lesser extent.The US industry standard for shelf-life of whole milk powder (WMP) is 6 to 9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient storage. This study evaluated the influence of packaging atmosphere, storage temperature, and storage time on WMP shelf-life using sensory and instrumental techniques. Two commercial batches of WMP were repackaged in plastic laminate pouches with air or nitrogen and stored at 2 degrees C or 23 degrees C for 1 yr. Descriptive analysis was conducted using a 10-member trained panel; volatile analysis was performed using solid-phase microextraction with gas chromatography-mass spectrometry. Consumer acceptance (n = 75) was conducted every 3 mo with reconstituted WMP and white and milk chocolate made from each treatment. Data were analyzed using ANOVA with Fisher's LSD, Pearson correlation analysis, and principal component analysis. Air-stored WMP had higher peroxide values, lipid oxidation volatiles, and grassy and painty flavors than nitrogen-flushed WMP. Storage temperature did not affect levels of straight chain lipid oxidation volatiles; 23 degrees C storage resulted in higher cooked and milkfat flavors and lower levels of grassy flavor compared with 2 degrees C storage. Consumer acceptance was negatively correlated with lipid oxidation volatiles and painty flavor. Nitrogen flushing prevented the development of painty flavor in WMP stored up to 1 yr at either temperature, resulting in chocolate with high consumer acceptance. Nitrogen flushing can be applied to extend the shelf life of WMP for use in chocolate; storage temperature also plays a role, but to a lesser extent.
Author	Hess, S.J. Lloyd, M.A. Drake, M.A.
Author_xml	– sequence: 1 givenname: M.A. surname: Lloyd fullname: Lloyd, M.A. organization: Department of Food, Bioprocessing and Nutritional Sciences, Southeast Dairy Food Research Center, North Carolina State University, Raleigh 27694 – sequence: 2 givenname: S.J. surname: Hess fullname: Hess, S.J. organization: The Hershey Company, Technical Center, Hershey, PA 17033 – sequence: 3 givenname: M.A. surname: Drake fullname: Drake, M.A. email: mdrake@unity.ncsu.edu organization: Department of Food, Bioprocessing and Nutritional Sciences, Southeast Dairy Food Research Center, North Carolina State University, Raleigh 27694
BackLink	http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21616571$$DView record in Pascal Francis https://www.ncbi.nlm.nih.gov/pubmed/19447973$$D View this record in MEDLINE/PubMed
BookMark	eNqF0c9rFDEUB_AgFbutHr3qIOhtal4yk5kcpdQfUPCgPYds5mU3ayZZk5ku_vdm2LWHQvEUAp_3-CbfC3IWYkBCXgO94iD6j7shXzFK-xo6aJ6RFbSsrTnI_oysKGWsppyyc3KR865cgdH2BTkH2TSd7PiK6Btr0UxVtFVwU4obDJX1c966sKl0GKo8xaQ3WE047jHpaU5YxcXo-5iOYove1t5ZXLYcttFjNTr_q9rHw4DpJXlutc_46nRekrvPNz-vv9a33798u_50W5uWwVS3hjFJ29YYhtAYKhm3fE215ZKuh4EZK-jQmbYE130H1AL0QoLVBtdMWMYvyYfj3n2Kv2fMkxpdNui9DhjnrETHGtHJ5r-wERw6JtoC3z2CuzinUB6hQLa9aCSlBb05oXk94qD2yY06_VH_vriA9yegs9HeJh2Myw-OgQDRdlAcPzqTYs4JrTJu0pOLYUraeQVULYWrUrhaCldL4WWqfjT1EOAJf3r81m22B5dQ5VF7X8LDIiVTQrGGygLfHqHVUelNKpHvfjAKnILgpZ2-iO4osLR67zCpbBwGg0NZayY1RPdEiL-sLdQq
CODEN	JDSCAE
CitedBy_id	crossref_primary_10_1002_pts_2561 crossref_primary_10_1111_1750_3841_13248 crossref_primary_10_3168_jds_2012_5935 crossref_primary_10_1016_j_lwt_2022_114112 crossref_primary_10_1111_1750_3841_12396 crossref_primary_10_1111_1750_3841_13000 crossref_primary_10_1016_j_procbio_2025_01_009 crossref_primary_10_3168_jds_2010_3789 crossref_primary_10_1007_s42690_021_00633_1 crossref_primary_10_1016_j_idairyj_2016_09_012 crossref_primary_10_1002_fsn3_4248 crossref_primary_10_3390_foods12112172 crossref_primary_10_1111_1541_4337_70164 crossref_primary_10_1016_j_fochx_2025_102275 crossref_primary_10_1002_ppap_201800018 crossref_primary_10_1016_j_foodchem_2011_11_112 crossref_primary_10_1002_pts_2372 crossref_primary_10_1016_j_jfca_2024_106962 crossref_primary_10_3168_jds_2016_11619 crossref_primary_10_1080_19476337_2018_1561519 crossref_primary_10_1016_j_idairyj_2024_106012 crossref_primary_10_3168_jds_2018_14414 crossref_primary_10_1007_s13197_021_05083_8 crossref_primary_10_3390_molecules24101917 crossref_primary_10_3168_jds_2016_10847 crossref_primary_10_1016_j_fbio_2021_101213 crossref_primary_10_1016_j_foodchem_2012_10_098 crossref_primary_10_1146_annurev_food_022814_015532 crossref_primary_10_3168_jds_2016_11692 crossref_primary_10_1080_07373937_2016_1157601 crossref_primary_10_3168_jds_2016_11530 crossref_primary_10_1002_aocs_12881 crossref_primary_10_1016_j_lwt_2021_111460 crossref_primary_10_1111_j_1750_3841_2009_01299_x crossref_primary_10_3390_ma12213515 crossref_primary_10_1016_j_idairyj_2021_105098 crossref_primary_10_1111_1750_3841_12251 crossref_primary_10_1016_j_foodres_2009_07_007 crossref_primary_10_3168_jds_2012_5799 crossref_primary_10_3390_foods10102315 crossref_primary_10_1186_s42238_024_00253_9 crossref_primary_10_1016_j_idairyj_2013_11_001 crossref_primary_10_3168_jds_2017_12544 crossref_primary_10_1111_jfpe_12592 crossref_primary_10_1016_j_foodchem_2019_125306 crossref_primary_10_1111_j_1745_459X_2010_00289_x crossref_primary_10_3390_molecules17089900 crossref_primary_10_3168_jds_2021_20299 crossref_primary_10_3168_jds_2011_5166 crossref_primary_10_1002_fsn3_874 crossref_primary_10_1007_s13312_010_0096_0 crossref_primary_10_1016_j_fpsl_2017_12_006 crossref_primary_10_3168_jds_2013_6722 crossref_primary_10_1016_j_lwt_2018_08_038 crossref_primary_10_1002_jms_3801
Cites_doi	10.1016/S0958-6946(97)00017-4 10.1006/fstl.1997.0347 10.1111/j.1745-4557.1985.tb01056.x 10.3168/jds.S0022-0302(02)74285-9 10.1016/S0958-6946(96)00041-6 10.1016/S0021-9673(01)80947-X 10.3168/jds.S0022-0302(04)73137-9 10.1007/s00217-002-0636-5 10.3168/jds.S0022-0302(04)70017-X 10.1111/j.1750-3841.2006.00084.x 10.1111/j.1745-4557.1985.tb01049.x 10.1016/S0958-6946(97)00016-2 10.1111/j.1471-0307.1997.tb01735.x 10.1016/0958-6946(94)00031-J 10.1111/j.1365-2621.2005.tb11487.x 10.1111/j.1365-2621.1997.tb03995.x 10.1111/j.1750-3841.2007.00429.x 10.1111/j.1745-459X.2003.tb00385.x 10.1111/j.1745-459X.1989.tb00463.x 10.3168/jds.S0022-0302(05)73062-9 10.3168/jds.S0022-0302(04)73221-X 10.1111/j.1750-3841.2004.tb18025.x 10.1051/lait:2007011
ContentType	Journal Article
Copyright	2009 American Dairy Science Association 2009 INIST-CNRS Copyright American Dairy Science Association Jun 2009
Copyright_xml	– notice: 2009 American Dairy Science Association – notice: 2009 INIST-CNRS – notice: Copyright American Dairy Science Association Jun 2009
DBID	6I. AAFTH FBQ AAYXX CITATION IQODW CGR CUY CVF ECM EIF NPM 3V. 7X2 7X7 7XB 88E 8FE 8FG 8FH 8FI 8FJ 8FK ABJCF ABUWG AEUYN AFKRA ATCPS AZQEC BENPR BGLVJ BHPHI CCPQU DWQXO FYUFA GHDGH GNUQQ HCIFZ K9. L6V M0K M0S M1P M7S PATMY PHGZM PHGZT PJZUB PKEHL PPXIY PQEST PQGLB PQQKQ PQUKI PRINS PTHSS PYCSY S0X 7S9 L.6 7X8
DOI	10.3168/jds.2008-1714
DatabaseName	ScienceDirect Open Access Titles Elsevier:ScienceDirect:Open Access AGRIS CrossRef Pascal-Francis Medline MEDLINE MEDLINE (Ovid) MEDLINE MEDLINE PubMed ProQuest Central (Corporate) Agricultural Science Collection Health & Medical Collection ProQuest Central (purchase pre-March 2016) Medical Database (Alumni Edition) ProQuest SciTech Collection ProQuest Technology Collection ProQuest Natural Science Collection Hospital Premium Collection Hospital Premium Collection (Alumni Edition) ProQuest Central (Alumni) (purchase pre-March 2016) Materials Science & Engineering Collection ProQuest Central (Alumni Edition) ProQuest One Sustainability ProQuest Central UK/Ireland Agricultural & Environmental Science Collection ProQuest Central Essentials - QC ProQuest Central Technology Collection Natural Science Collection ProQuest One Community College ProQuest Central Korea Health Research Premium Collection Health Research Premium Collection (Alumni) ProQuest Central Student SciTech Premium Collection ProQuest Health & Medical Complete (Alumni) ProQuest Engineering Collection Agricultural Science Database Health & Medical Collection (Alumni Edition) Medical Database Engineering Database Environmental Science Database Proquest Central Premium ProQuest One Academic (New) ProQuest Health & Medical Research Collection ProQuest One Academic Middle East (New) ProQuest One Health & Nursing ProQuest One Academic Eastern Edition (DO NOT USE) ProQuest One Applied & Life Sciences ProQuest One Academic (retired) ProQuest One Academic UKI Edition ProQuest Central China Engineering Collection Environmental Science Collection SIRS Editorial AGRICOLA AGRICOLA - Academic MEDLINE - Academic
DatabaseTitle	CrossRef MEDLINE Medline Complete MEDLINE with Full Text PubMed MEDLINE (Ovid) Agricultural Science Database ProQuest Central Student Technology Collection ProQuest One Academic Middle East (New) ProQuest Central Essentials SIRS Editorial ProQuest Health & Medical Complete (Alumni) ProQuest Central (Alumni Edition) SciTech Premium Collection ProQuest One Community College ProQuest One Health & Nursing ProQuest Natural Science Collection ProQuest Central China ProQuest Central ProQuest One Applied & Life Sciences ProQuest One Sustainability ProQuest Health & Medical Research Collection ProQuest Engineering Collection Health Research Premium Collection Health and Medicine Complete (Alumni Edition) Natural Science Collection ProQuest Central Korea Health & Medical Research Collection Agricultural & Environmental Science Collection ProQuest Central (New) ProQuest Medical Library (Alumni) Engineering Collection Engineering Database ProQuest One Academic Eastern Edition Agricultural Science Collection ProQuest Hospital Collection ProQuest Technology Collection Health Research Premium Collection (Alumni) ProQuest SciTech Collection ProQuest Hospital Collection (Alumni) Environmental Science Collection ProQuest Health & Medical Complete ProQuest Medical Library ProQuest One Academic UKI Edition Materials Science & Engineering Collection Environmental Science Database ProQuest One Academic ProQuest One Academic (New) ProQuest Central (Alumni) AGRICOLA AGRICOLA - Academic MEDLINE - Academic
DatabaseTitleList	AGRICOLA MEDLINE MEDLINE - Academic Agricultural Science Database
Database_xml	– sequence: 1 dbid: NPM name: PubMed url: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: BENPR name: ProQuest Central url: https://www.proquest.com/central sourceTypes: Aggregation Database
DeliveryMethod	fulltext_linktorsrc
Discipline	Agriculture Chemistry
EISSN	1525-3198
EndPage	2422
ExternalDocumentID	1738385201 19447973 21616571 10_3168_jds_2008_1714 jds92_6_2409 US201301630928 S0022030209705569
Genre	Research Support, Non-U.S. Gov't Journal Article
GroupedDBID	--- --K -~X .GJ 0R~ 0SF 186 18M 1B1 29K 2WC 36B 3V. 4.4 457 4G. 53G 5GY 5VS 6I. 7-5 7X2 7X7 7XC 88E 8FE 8FG 8FH 8FI 8FJ 8FW 8R4 8R5 8VB AABVA AAEDT AAEDW AAFTH AAIAV AALRI AAQFI AAQXK AAWRB AAXUO ABCQX ABJCF ABJNI ABUWG ABVKL ACGFO ACGFS ACIWK ADBBV ADMUD ADPAM AEGXH AENEX AESVU AFKRA AFKWA AFRAH AFTJW AGZHU AHMBA AI. AIAGR AITUG AKVCP ALMA_UNASSIGNED_HOLDINGS ALXNB AMRAJ ASPBG ATCPS AVWKF AZFZN BELOY BENPR BGLVJ BHPHI BPHCQ BVXVI C1A CCPQU CS3 D-I DU5 E3Z EBS EBU EDH EJD EMB F5P FDB FEDTE FGOYB FYUFA GBLVA GROUPED_DOAJ GX1 HCIFZ HMCUK HVGLF HZ~ K1G L6V L7B M0K M1P M41 M7S N9A NCXOZ NHB O9- OK1 P2P PATMY PQQKQ PROAC PSQYO PTHSS PYCSY Q2X QII QWB R2- ROL RWL S0X SEL SES SSZ SV3 TAE TDS TWZ U5U UHB UKHRP VH1 WOQ XH2 XOL ZGI ZL0 ZXP ~KM AAHBH ABWVN ACRPL ADMHG ADNMO ADVLN AEUYN AFJKZ AFPKN AKRWK ALIPV FBQ PHGZT - 0R A8Z AALRV ABFLS ABPTK ACVYA ADKZR AQIPR BBAFP EBD EBO HZ K K-O KM LA8 O0- PQEST PQUKI PRINS TH9 UNR X AAFWJ AAYWO AAYXX ACVFH ADCNI AEUPX AFFHD AFPUW AGQPQ AIGII AKBMS AKYEP APXCP CITATION PHGZM PJZUB PPXIY PQGLB IQODW CGR CUY CVF ECM EIF NPM 7XB 8FK AZQEC DWQXO GNUQQ K9. PKEHL 7S9 L.6 7X8
ID	FETCH-LOGICAL-c521t-5c229055cc2e14c0923f3b0af390bdd2cf60d7c5447a8710f118691faceb26f23
IEDL.DBID	BENPR
ISICitedReferencesCount	71
ISICitedReferencesURI	http://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=Summon&SrcAuth=ProQuest&DestLinkType=CitingArticles&DestApp=WOS_CPL&KeyUT=000266344200006&url=https%3A%2F%2Fcvtisr.summon.serialssolutions.com%2F%23%21%2Fsearch%3Fho%3Df%26include.ft.matches%3Dt%26l%3Dnull%26q%3D
ISSN	0022-0302 1525-3198
IngestDate	Sun Nov 09 14:32:25 EST 2025 Sun Nov 09 11:33:00 EST 2025 Fri Oct 03 09:51:19 EDT 2025 Mon Jul 21 05:34:18 EDT 2025 Mon Jul 21 09:17:18 EDT 2025 Tue Nov 18 20:55:46 EST 2025 Sat Nov 29 05:39:20 EST 2025 Tue Nov 10 19:22:07 EST 2020 Thu Apr 03 09:42:04 EDT 2025 Fri Feb 23 02:33:38 EST 2024
IsDoiOpenAccess	true
IsOpenAccess	true
IsPeerReviewed	true
IsScholarly	true
Issue	6
Keywords	flavor storage whole milk powder dried dairy ingredient Temperature Dried milk Dairy product Shelf life Nitrogen Flavor Whole milk Warehousing Ingredient Dairy industry Food preservation
Language	English
License	http://www.elsevier.com/open-access/userlicense/1.0 https://www.elsevier.com/tdm/userlicense/1.0 CC BY 4.0
LinkModel	DirectLink
MergedId	FETCHMERGED-LOGICAL-c521t-5c229055cc2e14c0923f3b0af390bdd2cf60d7c5447a8710f118691faceb26f23
Notes	ObjectType-Article-1 SourceType-Scholarly Journals-1 content type line 14 ObjectType-Feature-2 content type line 23
OpenAccessLink	https://dx.doi.org/10.3168/jds.2008-1714
PMID	19447973
PQID	195864900
PQPubID	34471
PageCount	14
ParticipantIDs	proquest_miscellaneous_67246794 proquest_miscellaneous_46317265 proquest_journals_195864900 pubmed_primary_19447973 pascalfrancis_primary_21616571 crossref_citationtrail_10_3168_jds_2008_1714 crossref_primary_10_3168_jds_2008_1714 highwire_smallpub1_jds92_6_2409 fao_agris_US201301630928 elsevier_sciencedirect_doi_10_3168_jds_2008_1714
PublicationCentury	2000
PublicationDate	2009-06-01
PublicationDateYYYYMMDD	2009-06-01
PublicationDate_xml	– month: 06 year: 2009 text: 2009-06-01 day: 01
PublicationDecade	2000
PublicationPlace	New York, NY
PublicationPlace_xml	– name: New York, NY – name: United States – name: Champaign
PublicationTitle	Journal of dairy science
PublicationTitleAlternate	J Dairy Sci
PublicationYear	2009
Publisher	Elsevier Inc American Dairy Science Association Am Dairy Sci Assoc Elsevier
Publisher_xml	– name: Elsevier Inc – name: American Dairy Science Association – name: Am Dairy Sci Assoc – name: Elsevier
References	United States Dairy Export Council. 2005. Reference Manual for US Milk Powders: 2005 Revised Edition. Available from Caudle, Yoon, Drake (bib8) 2005; 70 Lentz, L. 2008. Personal Communication. Analytical Services Lab. North Carolina State University. Tuohy (bib34) 1984; 15 Lloyd, Zou, Ogden, Pike (bib22) 2004; 69 Accessed July 22, 2008. United States Department of Agriculture-Agricultural Marketing Service. 2001. DA Instruction No. 918-RL. Available from: Dairy Grading Branch, Dairy Division. USDA-AMS, Washington, DC. Neilson, Pahulu, Ogden, Pike (bib26) 2006; 71 Childs, Yates, Drake (bib10) 2007; 72 Lim, Kim, Park, Kang, Lee (bib21) 1994; 36 Hall, Lingnert (bib16) 1984; 7 Sørensen, I. H., J. Krag, J. Pisecky, and V. Westergaard. 1978. Analytical Methods for Dry Milk Products, 4th ed. NIRO A/S, Copenhagen, Denmark. Available from Vazquez-Landaverde, Velazquez, Torres, Qian (bib41) 2005; 88 Ulberth, Roubicek (bib35) 1995; 5 Drake, Karagul-Yuceer, Cadwallader, Civille, Tong (bib12) 2003; 18 Nielsen, Stapelfeldt, Skibsted (bib27) 1997; 7 ADPI. 2002. Standards for grades of dry milks, including methods of analysis (Bulletin 916). American Dairy Products Institute, Elmhurst, IL. Accessed Aug 18, 2008. Baldwin, Ackland (bib4) 1991; 45 IDF. 1997. Standard 99C: Sensory evaluation of dairy products by scoring reference methodology. International Dairy Federation, Brussels, Belgium. Avsar, Karagul-Yuceer, Drake, Singh, Yoon, Cadwallader (bib3) 2004; 87 van Den Dool, Kratz (bib39) 1963; 11 Andersson, Lingnert (bib2) 1998; 31 Hough, Sanchez, de Pablo, Sanchez, Villaplana, Gimenez, Gambaro (bib17) 2002; 85 United States Department of Agriculture-Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Available from Stapelfeldt, Nielsen, Skibsted (bib32) 1997; 7 Steen (bib33) 1977; 90 Meilgaard, Civille, Carr (bib25) 1999 Hall, Andersson (bib14) 1985; 7 Hall, Andersson, Lingnert, Olofsson (bib15) 1985; 7 Wehr, Frank (bib42) 2004 Wright, B. J., S. E. Zevchak, J. M. Wright, and M. A. Drake. 2008. Impact of agglomeration on flavor and flavor stability of whey proteins. J. Food Sci. (in press). Nursten (bib28) 1997; 50 Bolenz, Thiessenhusen, Schape (bib6) 2003; 216 Farkye (bib13) 2006; Vol 2 Schuck, Mejean, Dolivet, Jeantet, Bhandari (bib30) 2007; 87 MacFie, Greenhoff, Vallis (bib23) 1989; 4 Van Mil, Jans (bib40) 1991; 45 Baldwin, Cooper, Palmer (bib5) 1991; 45 Carunchia Whetstine, Drake (bib7) 2007 Liang, Hartel (bib20) 2004; 87 Drake (bib11) 2004; 87 McCluskey, Connolly, Devery, O’Brien, Kelly, Harrington, Stanton (bib24) 1997; 62 Rossell, J. 1989. Measurement of rancidity. Pages 22–51 in Rancidity in Foods. J. Allen and R. Hamilton, ed. Elsevier Appl. Sci., London, UK. Celestino, Iyer, Roginski (bib9) 1997; 7 van Den Dool (10.3168/jds.2008-1714_bib39) 1963; 11 Celestino (10.3168/jds.2008-1714_bib9) 1997; 7 Neilson (10.3168/jds.2008-1714_bib26) 2006; 71 Van Mil (10.3168/jds.2008-1714_bib40) 1991; 45 Carunchia Whetstine (10.3168/jds.2008-1714_bib7) 2007 Farkye (10.3168/jds.2008-1714_bib13) 2006; Vol 2 MacFie (10.3168/jds.2008-1714_bib23) 1989; 4 10.3168/jds.2008-1714_bib31 10.3168/jds.2008-1714_bib36 Ulberth (10.3168/jds.2008-1714_bib35) 1995; 5 10.3168/jds.2008-1714_bib37 10.3168/jds.2008-1714_bib18 10.3168/jds.2008-1714_bib19 10.3168/jds.2008-1714_bib38 Bolenz (10.3168/jds.2008-1714_bib6) 2003; 216 Caudle (10.3168/jds.2008-1714_bib8) 2005; 70 Hall (10.3168/jds.2008-1714_bib14) 1985; 7 Nursten (10.3168/jds.2008-1714_bib28) 1997; 50 Meilgaard (10.3168/jds.2008-1714_bib25) 1999 Drake (10.3168/jds.2008-1714_bib11) 2004; 87 Baldwin (10.3168/jds.2008-1714_bib5) 1991; 45 Drake (10.3168/jds.2008-1714_bib12) 2003; 18 Steen (10.3168/jds.2008-1714_bib33) 1977; 90 Avsar (10.3168/jds.2008-1714_bib3) 2004; 87 Lim (10.3168/jds.2008-1714_bib21) 1994; 36 Hall (10.3168/jds.2008-1714_bib16) 1984; 7 10.3168/jds.2008-1714_bib43 Liang (10.3168/jds.2008-1714_bib20) 2004; 87 Hough (10.3168/jds.2008-1714_bib17) 2002; 85 Baldwin (10.3168/jds.2008-1714_bib4) 1991; 45 10.3168/jds.2008-1714_bib29 Stapelfeldt (10.3168/jds.2008-1714_bib32) 1997; 7 Hall (10.3168/jds.2008-1714_bib15) 1985; 7 Nielsen (10.3168/jds.2008-1714_bib27) 1997; 7 Lloyd (10.3168/jds.2008-1714_bib22) 2004; 69 McCluskey (10.3168/jds.2008-1714_bib24) 1997; 62 Tuohy (10.3168/jds.2008-1714_bib34) 1984; 15 10.3168/jds.2008-1714_bib1 Vazquez-Landaverde (10.3168/jds.2008-1714_bib41) 2005; 88 Schuck (10.3168/jds.2008-1714_bib30) 2007; 87 Andersson (10.3168/jds.2008-1714_bib2) 1998; 31 Childs (10.3168/jds.2008-1714_bib10) 2007; 72 Wehr (10.3168/jds.2008-1714_bib42) 2004
References_xml	– volume: 87 start-page: 777 year: 2004 end-page: 784 ident: bib11 article-title: ADSA Foundation Scholar Award: Defining dairy flavors publication-title: J. Dairy Sci. – volume: 71 start-page: S461 year: 2006 end-page: S466 ident: bib26 article-title: Sensory and nutritional quality of dehydrated potato flakes in long-term storage publication-title: J. Food Sci. – volume: 216 start-page: 28 year: 2003 end-page: 33 ident: bib6 article-title: Influence of milk components on properties and consumer acceptance of milk chocolate publication-title: Eur. Food Res. Technol. – reference: Accessed July 22, 2008. – year: 1999 ident: bib25 article-title: Sensory Evaluation Techniques – volume: 88 start-page: 3764 year: 2005 end-page: 3772 ident: bib41 article-title: Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography publication-title: J. Dairy Sci. – reference: Sørensen, I. H., J. Krag, J. Pisecky, and V. Westergaard. 1978. Analytical Methods for Dry Milk Products, 4th ed. NIRO A/S, Copenhagen, Denmark. Available from: – volume: 87 start-page: 20 year: 2004 end-page: 31 ident: bib20 article-title: Effects of milk powders in milk chocolate publication-title: J. Dairy Sci. – volume: 85 start-page: 2075 year: 2002 end-page: 2080 ident: bib17 article-title: Consumer acceptability versus trained sensory panel scores of powdered milk shelf-life defects publication-title: J. Dairy Sci. – start-page: 217 year: 2007 end-page: 251 ident: bib7 article-title: The flavor and flavor stability of skim and whole milk powders publication-title: Flavor of Dairy Products – reference: United States Department of Agriculture-Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Available from: – volume: 72 start-page: S425 year: 2007 end-page: S434 ident: bib10 article-title: Sensory properties of meal replacement bars and beverages made from whey or soy proteins publication-title: J. Food Sci. – volume: 5 start-page: 523 year: 1995 end-page: 531 ident: bib35 article-title: Monitoring of oxidative deterioration of milk powder by headspace gas-chromatography publication-title: Int. Dairy J. – volume: 7 start-page: 153 year: 1985 end-page: 190 ident: bib15 article-title: Flavor changes in whole milk powder during storage. 2. The kinetics of the formation of volatile fat oxidation-products and other volatile compounds publication-title: J. Food Qual. – volume: 62 start-page: 331 year: 1997 end-page: 337 ident: bib24 article-title: Lipid and cholesterol oxidation in whole milk powder during processing and storage publication-title: J. Food Sci. – reference: United States Dairy Export Council. 2005. Reference Manual for US Milk Powders: 2005 Revised Edition. Available from: – reference: ADPI. 2002. Standards for grades of dry milks, including methods of analysis (Bulletin 916). American Dairy Products Institute, Elmhurst, IL. – reference: Wright, B. J., S. E. Zevchak, J. M. Wright, and M. A. Drake. 2008. Impact of agglomeration on flavor and flavor stability of whey proteins. J. Food Sci. (in press). – volume: 7 start-page: 119 year: 1997 end-page: 127 ident: bib9 article-title: The effects of refrigerated storage of raw milk on the quality of whole milk powder stored for different periods publication-title: Int. Dairy J. – volume: 7 start-page: 341 year: 1997 end-page: 348 ident: bib27 article-title: Early prediction of the shelf-life of medium-heat whole milk powders using stepwise multiple regression and principal component analysis publication-title: Int. Dairy J. – reference: IDF. 1997. Standard 99C: Sensory evaluation of dairy products by scoring reference methodology. International Dairy Federation, Brussels, Belgium. – reference: Lentz, L. 2008. Personal Communication. Analytical Services Lab. North Carolina State University. – volume: 45 start-page: 145 year: 1991 end-page: 167 ident: bib40 article-title: Storage stability of whole milk powder: Effects of process and storage conditions on product properties publication-title: Neth. Milk Dairy J. – reference: Rossell, J. 1989. Measurement of rancidity. Pages 22–51 in Rancidity in Foods. J. Allen and R. Hamilton, ed. Elsevier Appl. Sci., London, UK. – volume: 90 start-page: 126 year: 1977 end-page: 140 ident: bib33 article-title: Seasonal variations in the composition of dry whole milk and its keeping qualities under storing publication-title: Maelkeritidende – volume: 36 start-page: 90 year: 1994 end-page: 99 ident: bib21 article-title: Effects of packaging conditions on the quality of whole milk powder. (1). Changes in physico-chemical properties during storage publication-title: Korean J. Anim. Sci. – volume: 87 start-page: 1999 year: 2004 end-page: 2010 ident: bib3 article-title: Characterization of nutty flavor in Cheddar cheese publication-title: J. Dairy Sci. – volume: 45 start-page: 97 year: 1991 end-page: 116 ident: bib5 article-title: Effect of preheat treatment and storage on the properties of whole milk powder—Changes in sensory properties publication-title: Neth. Milk Dairy J. – volume: 18 start-page: 199 year: 2003 end-page: 216 ident: bib12 article-title: Determination of the sensory attributes of dried milk powders and dairy ingredients publication-title: J. Sens. Stud. – volume: 7 start-page: 131 year: 1984 end-page: 151 ident: bib16 article-title: Flavor changes in whole milk powder during storage. 1. Odor and flavor profiles of dry milk with additions of antioxidants and stored under air or nitrogen publication-title: J. Food Qual. – volume: 4 start-page: 129 year: 1989 end-page: 148 ident: bib23 article-title: Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests publication-title: J. Sens. Stud. – volume: 50 start-page: 48 year: 1997 end-page: 56 ident: bib28 article-title: The flavour of milk and dairy products.1. Milk of different kinds, milk powder, butter and cream publication-title: Int. J. Dairy Technol. – reference: United States Department of Agriculture-Agricultural Marketing Service. 2001. DA Instruction No. 918-RL. Available from: Dairy Grading Branch, Dairy Division. USDA-AMS, Washington, DC. – volume: 70 start-page: S427 year: 2005 end-page: S431 ident: bib8 article-title: Influence of flavor variability in skim milk powder on consumer acceptability of ingredient applications publication-title: J. Food Sci. – reference: . Accessed Aug 18, 2008. – volume: 31 start-page: 245 year: 1998 end-page: 251 ident: bib2 article-title: Influence of oxygen concentration on the flavour and chemical stability of cream powder publication-title: Lebenson. Wiss. Technol. – volume: 69 start-page: S326 year: 2004 end-page: S331 ident: bib22 article-title: Sensory and nutritional quality of nonfat dry milk in long-term residential storage publication-title: J. Food Sci. – volume: 7 start-page: 331 year: 1997 end-page: 339 ident: bib32 article-title: Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder publication-title: Int. Dairy J. – year: 2004 ident: bib42 article-title: Standard Methods for the Examination of Dairy Products – volume: 45 start-page: 169 year: 1991 end-page: 181 ident: bib4 article-title: Effect of preheat treatment and storage on the properties of whole milk powder—Changes in physical and chemical properties publication-title: Neth. Milk Dairy J. – volume: Vol 2 start-page: 451 year: 2006 end-page: 465 ident: bib13 article-title: Significance of milk fat in milk powder publication-title: Advanced Dairy Chemistry, Lipids – volume: 7 start-page: 237 year: 1985 end-page: 253 ident: bib14 article-title: Flavor changes in whole milk powder during storage. 3. Relationships between flavor properties and volatile compounds publication-title: J. Food Qual. – volume: 15 start-page: 7 year: 1984 end-page: 9 ident: bib34 article-title: Developments in the packaging of whole milk powder publication-title: Farm Food Res. – volume: 11 start-page: 463 year: 1963 end-page: 471 ident: bib39 article-title: A generalization of retention index system including linear temperature programmed gas-liquid partition chromatography publication-title: J. Chromatogr. A – volume: 87 start-page: 481 year: 2007 end-page: 488 ident: bib30 article-title: Keeping quality of dairy ingredients publication-title: Lait – volume: 90 start-page: 126 issue: 5–6 year: 1977 ident: 10.3168/jds.2008-1714_bib33 article-title: Seasonal variations in the composition of dry whole milk and its keeping qualities under storing publication-title: Maelkeritidende – volume: 7 start-page: 341 year: 1997 ident: 10.3168/jds.2008-1714_bib27 article-title: Early prediction of the shelf-life of medium-heat whole milk powders using stepwise multiple regression and principal component analysis publication-title: Int. Dairy J. doi: 10.1016/S0958-6946(97)00017-4 – year: 2004 ident: 10.3168/jds.2008-1714_bib42 – ident: 10.3168/jds.2008-1714_bib36 – ident: 10.3168/jds.2008-1714_bib38 – volume: 31 start-page: 245 year: 1998 ident: 10.3168/jds.2008-1714_bib2 article-title: Influence of oxygen concentration on the flavour and chemical stability of cream powder publication-title: Lebenson. Wiss. Technol. doi: 10.1006/fstl.1997.0347 – ident: 10.3168/jds.2008-1714_bib19 – volume: 7 start-page: 237 year: 1985 ident: 10.3168/jds.2008-1714_bib14 article-title: Flavor changes in whole milk powder during storage. 3. Relationships between flavor properties and volatile compounds publication-title: J. Food Qual. doi: 10.1111/j.1745-4557.1985.tb01056.x – volume: 85 start-page: 2075 year: 2002 ident: 10.3168/jds.2008-1714_bib17 article-title: Consumer acceptability versus trained sensory panel scores of powdered milk shelf-life defects publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(02)74285-9 – volume: 7 start-page: 119 year: 1997 ident: 10.3168/jds.2008-1714_bib9 article-title: The effects of refrigerated storage of raw milk on the quality of whole milk powder stored for different periods publication-title: Int. Dairy J. doi: 10.1016/S0958-6946(96)00041-6 – volume: 11 start-page: 463 year: 1963 ident: 10.3168/jds.2008-1714_bib39 article-title: A generalization of retention index system including linear temperature programmed gas-liquid partition chromatography publication-title: J. Chromatogr. A doi: 10.1016/S0021-9673(01)80947-X – ident: 10.3168/jds.2008-1714_bib1 – volume: 87 start-page: 20 year: 2004 ident: 10.3168/jds.2008-1714_bib20 article-title: Effects of milk powders in milk chocolate publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(04)73137-9 – volume: 45 start-page: 169 year: 1991 ident: 10.3168/jds.2008-1714_bib4 article-title: Effect of preheat treatment and storage on the properties of whole milk powder—Changes in physical and chemical properties publication-title: Neth. Milk Dairy J. – ident: 10.3168/jds.2008-1714_bib31 – volume: 216 start-page: 28 year: 2003 ident: 10.3168/jds.2008-1714_bib6 article-title: Influence of milk components on properties and consumer acceptance of milk chocolate publication-title: Eur. Food Res. Technol. doi: 10.1007/s00217-002-0636-5 – ident: 10.3168/jds.2008-1714_bib43 – volume: Vol 2 start-page: 451 year: 2006 ident: 10.3168/jds.2008-1714_bib13 article-title: Significance of milk fat in milk powder – volume: 7 start-page: 131 year: 1984 ident: 10.3168/jds.2008-1714_bib16 article-title: Flavor changes in whole milk powder during storage. 1. Odor and flavor profiles of dry milk with additions of antioxidants and stored under air or nitrogen publication-title: J. Food Qual. – volume: 87 start-page: 1999 year: 2004 ident: 10.3168/jds.2008-1714_bib3 article-title: Characterization of nutty flavor in Cheddar cheese publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(04)70017-X – volume: 15 start-page: 7 year: 1984 ident: 10.3168/jds.2008-1714_bib34 article-title: Developments in the packaging of whole milk powder publication-title: Farm Food Res. – volume: 71 start-page: S461 year: 2006 ident: 10.3168/jds.2008-1714_bib26 article-title: Sensory and nutritional quality of dehydrated potato flakes in long-term storage publication-title: J. Food Sci. doi: 10.1111/j.1750-3841.2006.00084.x – volume: 45 start-page: 145 year: 1991 ident: 10.3168/jds.2008-1714_bib40 article-title: Storage stability of whole milk powder: Effects of process and storage conditions on product properties publication-title: Neth. Milk Dairy J. – volume: 7 start-page: 153 year: 1985 ident: 10.3168/jds.2008-1714_bib15 article-title: Flavor changes in whole milk powder during storage. 2. The kinetics of the formation of volatile fat oxidation-products and other volatile compounds publication-title: J. Food Qual. doi: 10.1111/j.1745-4557.1985.tb01049.x – volume: 7 start-page: 331 year: 1997 ident: 10.3168/jds.2008-1714_bib32 article-title: Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder publication-title: Int. Dairy J. doi: 10.1016/S0958-6946(97)00016-2 – ident: 10.3168/jds.2008-1714_bib37 – volume: 50 start-page: 48 year: 1997 ident: 10.3168/jds.2008-1714_bib28 article-title: The flavour of milk and dairy products.1. Milk of different kinds, milk powder, butter and cream publication-title: Int. J. Dairy Technol. doi: 10.1111/j.1471-0307.1997.tb01735.x – start-page: 217 year: 2007 ident: 10.3168/jds.2008-1714_bib7 article-title: The flavor and flavor stability of skim and whole milk powders – volume: 5 start-page: 523 year: 1995 ident: 10.3168/jds.2008-1714_bib35 article-title: Monitoring of oxidative deterioration of milk powder by headspace gas-chromatography publication-title: Int. Dairy J. doi: 10.1016/0958-6946(94)00031-J – volume: 70 start-page: S427 year: 2005 ident: 10.3168/jds.2008-1714_bib8 article-title: Influence of flavor variability in skim milk powder on consumer acceptability of ingredient applications publication-title: J. Food Sci. doi: 10.1111/j.1365-2621.2005.tb11487.x – ident: 10.3168/jds.2008-1714_bib18 – volume: 62 start-page: 331 year: 1997 ident: 10.3168/jds.2008-1714_bib24 article-title: Lipid and cholesterol oxidation in whole milk powder during processing and storage publication-title: J. Food Sci. doi: 10.1111/j.1365-2621.1997.tb03995.x – volume: 72 start-page: S425 year: 2007 ident: 10.3168/jds.2008-1714_bib10 article-title: Sensory properties of meal replacement bars and beverages made from whey or soy proteins publication-title: J. Food Sci. doi: 10.1111/j.1750-3841.2007.00429.x – volume: 36 start-page: 90 year: 1994 ident: 10.3168/jds.2008-1714_bib21 article-title: Effects of packaging conditions on the quality of whole milk powder. (1). Changes in physico-chemical properties during storage publication-title: Korean J. Anim. Sci. – volume: 45 start-page: 97 year: 1991 ident: 10.3168/jds.2008-1714_bib5 article-title: Effect of preheat treatment and storage on the properties of whole milk powder—Changes in sensory properties publication-title: Neth. Milk Dairy J. – volume: 18 start-page: 199 year: 2003 ident: 10.3168/jds.2008-1714_bib12 article-title: Determination of the sensory attributes of dried milk powders and dairy ingredients publication-title: J. Sens. Stud. doi: 10.1111/j.1745-459X.2003.tb00385.x – year: 1999 ident: 10.3168/jds.2008-1714_bib25 – volume: 4 start-page: 129 year: 1989 ident: 10.3168/jds.2008-1714_bib23 article-title: Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests publication-title: J. Sens. Stud. doi: 10.1111/j.1745-459X.1989.tb00463.x – volume: 88 start-page: 3764 year: 2005 ident: 10.3168/jds.2008-1714_bib41 article-title: Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(05)73062-9 – volume: 87 start-page: 777 year: 2004 ident: 10.3168/jds.2008-1714_bib11 article-title: ADSA Foundation Scholar Award: Defining dairy flavors publication-title: J. Dairy Sci. doi: 10.3168/jds.S0022-0302(04)73221-X – ident: 10.3168/jds.2008-1714_bib29 – volume: 69 start-page: S326 year: 2004 ident: 10.3168/jds.2008-1714_bib22 article-title: Sensory and nutritional quality of nonfat dry milk in long-term residential storage publication-title: J. Food Sci. doi: 10.1111/j.1750-3841.2004.tb18025.x – volume: 87 start-page: 481 year: 2007 ident: 10.3168/jds.2008-1714_bib30 article-title: Keeping quality of dairy ingredients publication-title: Lait doi: 10.1051/lait:2007011
SSID	ssj0021205
Score	2.2524765
Snippet	The US industry standard for shelf-life of whole milk powder (WMP) is 6 to 9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient...
SourceID	proquest pubmed pascalfrancis crossref highwire fao elsevier
SourceType	Aggregation Database Index Database Enrichment Source Publisher
StartPage	2409
SubjectTerms	Adult analysis Animal productions Animals Biological and medical sciences Cacao Cacao - standards chemistry Color Correlation analysis dried dairy ingredient dried milk flavor Flushing Food Handling Food Handling - methods Food industries food packaging food storage Food Technology Fundamental and applied biological sciences. Psychology Gas chromatography Humans lipid peroxidation Mass spectrometry methods Middle Aged Milk Milk - chemistry Milk - standards Milk and cheese industries. Ice creams modified atmosphere packaging Nitrogen Nitrogen - chemistry nitrogen flushing Oxidation Oxygen Oxygen - analysis Peroxides Peroxides - analysis Principal Component Analysis Principal components analysis sensory properties shelf life storage storage quality storage temperature Taste Temperature Terrestrial animal productions Variance analysis Vertebrates whole milk whole milk powder Young Adult
Title	Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder
URI	https://dx.doi.org/10.3168/jds.2008-1714 http://jds.fass.org/cgi/content/abstract/92/6/2409 https://www.ncbi.nlm.nih.gov/pubmed/19447973 https://www.proquest.com/docview/195864900 https://www.proquest.com/docview/46317265 https://www.proquest.com/docview/67246794
Volume	92
WOSCitedRecordID	wos000266344200006&url=https%3A%2F%2Fcvtisr.summon.serialssolutions.com%2F%23%21%2Fsearch%3Fho%3Df%26include.ft.matches%3Dt%26l%3Dnull%26q%3D
hasFullText	1
inHoldings	1
isFullTextHit
isPrint
journalDatabaseRights	– providerCode: PRVPQU databaseName: Agricultural Science Database customDbUrl: eissn: 1525-3198 dateEnd: 20100228 omitProxy: false ssIdentifier: ssj0021205 issn: 0022-0302 databaseCode: M0K dateStart: 20020301 isFulltext: true titleUrlDefault: https://search.proquest.com/agriculturejournals providerName: ProQuest – providerCode: PRVPQU databaseName: Engineering Database customDbUrl: eissn: 1525-3198 dateEnd: 20100228 omitProxy: false ssIdentifier: ssj0021205 issn: 0022-0302 databaseCode: M7S dateStart: 20020301 isFulltext: true titleUrlDefault: http://search.proquest.com providerName: ProQuest – providerCode: PRVPQU databaseName: Environmental Science Database customDbUrl: eissn: 1525-3198 dateEnd: 20100228 omitProxy: false ssIdentifier: ssj0021205 issn: 0022-0302 databaseCode: PATMY dateStart: 20020301 isFulltext: true titleUrlDefault: http://search.proquest.com/environmentalscience providerName: ProQuest – providerCode: PRVPQU databaseName: Health & Medical Collection customDbUrl: eissn: 1525-3198 dateEnd: 20100228 omitProxy: false ssIdentifier: ssj0021205 issn: 0022-0302 databaseCode: 7X7 dateStart: 20020301 isFulltext: true titleUrlDefault: https://search.proquest.com/healthcomplete providerName: ProQuest – providerCode: PRVPQU databaseName: ProQuest Central customDbUrl: eissn: 1525-3198 dateEnd: 20100228 omitProxy: false ssIdentifier: ssj0021205 issn: 0022-0302 databaseCode: BENPR dateStart: 20020301 isFulltext: true titleUrlDefault: https://www.proquest.com/central providerName: ProQuest
link	http://cvtisr.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1Lb9NAEF6RlAMceNOGQvABccKqvVnvek-ooFZIQFRRinJbrfcBoW4c7Kb9-8x4NwEkwoWLpcjr54xnv9mZfB8hL7wxTufCpVZKmzI9KVLNsMpewFdeckC0vdzblw9iOi1nM3kSe3O62Fa5jol9oLaNwTXyAyRF4Uxm2evljxRFo7C4GhU0BmQHicrYkOy8OZqefNpkXDkNPYzYsg7eTAPJJmo1HXy3PVk3pFD9P3j-PikNvG5-Yw7GxkndwbvzQfRiOyrtZ6fju__5XPfInQhLk8PgR_fJDbd4QG4ffm0jNYd7SHQgOk4an0AYaBvwvMTXq34JK9ELm2CfJUSnBNmuIlVz0uAYfdW0YcQ3V_u0nnuHZ7lGad7kYl6fJ8vm2rr2ETk7Pvr89l0aBRpSgzoIaWGQLb4ojKEuZyYDsOgnVab9RGaVtdR4nllhCsaEhsQs8zkKYOVeG8jnuaeTx2S4aBZujyRcSE0rY7k0mjHrq6pkAE4A_1td8ZKPyKu1hZSJ7OUoolEryGLQoAoMGjQ10aAj8nIzfBloO7YNzNbmVhFzBCyhYErZdsgeuIXSYIJOnZ1SrP0CqoWnL0fk-dpXVHeh6xp8IsejJVVcAXiSIzL-w4U2d0cBevNC5COyv_YTFcNJpzZOAhfY7IU4gMUdvXDNqlOMAxKkvNg-ggsKs6KE-98NrvrrzUiwkBSTJ_-89j65FUppuAT1lAwv25V7Rm6aq8t5147JQMxEvy3H8TOEXx-z97gVpz8B_V45KQ
linkProvider	ProQuest
linkToHtml	http://cvtisr.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMw1V1Lb9NAEF61KRJw4A0NhXYP0BNW7Y29zh44REDVqmlUiRSV03a9Dwi4cbCbRvwo_iMzXjuARLj1wNnj534z-83u-BtCXjitrYpSGxghTBCrXhKoGHfZE_DyPgdGW7d7-zBMR6P-2Zk4WSM_2n9hsKyyjYl1oDaFxjXyPRRF4bEIw6aA8sh-X0B6Vr0-fAtj-ZKx_XfjNwdB00Eg0CjUHyQa5cyTRGtmo1iHwGZcLwuVg0w_M4Zpx0OT6iSOUwWZQ-gi7NAUOaUh4eQORQ3Y7uxbgE2qcDO36dixTjbAjLMO2TgZjI8_LjO8iPmaSSyRB-9hXtQTe0PtfTG1ODikbPUfQ3-fBNedKn5TKsZCTVXBWDnfZGM1C65nw_27_9l3vEfuNLSbDryf3CdrdvqA3B58KhvpEfuQKC_kTAtHIcyVBXgWdfm8XqKjamoo1pFC9KWo5tVIUdMCbdRVUXqLzzZ3QT5xFq-ywNbD9GKSf6WzYmFs-YicXstrPyadaTG1m4TyVCiWacOFVnFsXJb1YyBfkN8YlfE-75JXLSKkbtTZsUlILiFLQwBJAJDvGYoA6pLdpfnMy5KsMgxbeMmGU3muJGHKXHXKJsBQKhiCSp6-Z7i3Dawd3r7fJTstNmV1ofIcMBjh2YJJLoEcii7Z_gOyy6djkFrwJI26ZKvFpWzCZSWXoIQbLI9CnMPNKzW1xbySMQemy3iy2oKnDGZ9Ac__xLvGry8jYIRE2nv6z3vvkJsH4-OhHB6OjrbILb9tiMttz0jnspzb5-SGvrqcVOV24_aUnF-30_wEZeOR-g
linkToPdf	http://cvtisr.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMw1V1Lb9NAEF6VFiE48IaGQrsH4IQVe2OvsweEIkpE1RJFokXltF3vg6a4cbCbRvw0_h0zXjuARLj1wNnj534z-83u-BtCnjutrYpSGxghTBCrXhKoGHfZE_DyPgdGW7d7-3SQjkb942MxXiM_2n9hsKyyjYl1oDaFxjXyLoqi8FiEYdc1VRHj3eGb2bcAG0jhRmvbTcMjZN9-X0D2Vr3e24WhfsHY8N3h2_dB02Ag0KjjHyQa1c6TRGtmo1iHQHZcLwuV64kwM4Zpx0OT6iSOUwWJRegibOAUOaUhH-UONQ8g-m-gRBzEhI3x4PDD52W2FzFfP4nl8uBJzAt8Yp-o7pmphcIhfav_Hvr7hHjNqeI31WIs2lQVjJvzDTdWM-J6Zhze-Y-_6V1yu6HjdOD95x5Zs9P75NbgS9lIktgHRHmBZ1o4CuGvLMDjqMvn9dIdVVNDsb4UojJFla9GopoWaKMui9JbnNrcBfnEWbzKAlsS0_NJ_pXOioWx5UNydCXv-IisT4up3SSUp0KxTBsutIpj47KsHwMpg7zHqIz3eYe8atEhdaPajs1DcgnZG4JJAph8L1EEU4e8XJrPvFzJKsOwhZpsuJbnUBKm0lWnbAIkpYIhqOTRR4Z73sDm4e37HbLT4lRW5yrPAY8Rni2Y5BJIo-iQ7T_gu3w6BikHT9KoQ7ZajMomjFZyCVC4wfIoxD_c1FJTW8wrGXNgwIwnqy14yoANCHj-x95Nfn0ZASMk0t6Tf957h9wAt5AHe6P9LXLT7ybiKtxTsn5Rzu0zcl1fXkyqcruJAJScXLWD_ATILZqw
openUrl	ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Effect+of+nitrogen+flushing+and+storage+temperature+on+flavor+and+shelf-life+of+whole+milk+powder&rft.jtitle=Journal+of+dairy+science&rft.au=Lloyd%2C+MA&rft.au=Hess%2C+S+J&rft.au=Drake%2C+M+A&rft.date=2009-06-01&rft.issn=0022-0302&rft.volume=92&rft.issue=6+p.2409-2422&rft.spage=2409&rft.epage=2422&rft_id=info:doi/10.3168%2Fjds.2008-1714&rft.externalDBID=NO_FULL_TEXT
thumbnail_l	http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0022-0302&client=summon
thumbnail_m	http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0022-0302&client=summon
thumbnail_s	http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0022-0302&client=summon