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Food Flavourings pp 222–256Cite as

Dairy flavourings

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Abstract

“I hear that you are experts in dairy flavourings. Well, I need a cheese flavouring of general Cheddar type, with a hint of Blue, a sort of buttery, creamy background, and perhaps a slight Swiss fruitiness. I want to use it in a low fat cheese sauce for a low calorie fish and pasta frozen ready meal, designed for both microwave and conventional oven preparation. The flavouring must be a powder with no added flavour enhancers like monosodium glutamate, and it cannot be artificial—in fact the Marketing Department would prefer it to be totally natural. And, by the way, the finished product is to be sold throughout Europe and Scandinavia.”

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Authors
  1. S. White
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  2. G. White
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Editors and Affiliations

  1. Dr P.R. Ashurst and Associates 1 Stopford Close, Hereford, HR1 1TW, UK

    P. R. Ashurst

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© 1991 Blackie and Son Ltd

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White, S., White, G. (1991). Dairy flavourings. In: Ashurst, P.R. (eds) Food Flavourings. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0499-9_9

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  • DOI: https://doi.org/10.1007/978-1-4613-0499-9_9

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-7838-2

  • Online ISBN: 978-1-4613-0499-9

  • eBook Packages: Springer Book Archive

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