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Sensory Properties of Milk Protein Ingredients

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Advanced Dairy Chemistry

Abstract

The importance of dairy protein ingredients to the domestic and global dairy industry is increasing. These ingredients possess an abundance of functional and nutritional properties, but flavor of these ingredients also plays an important role. Sensory characteristics of dairy protein ingredients are widely variable. There are a concurrent variety of flavor sources including raw product stream, processing and storage. The dairy protein ingredient category encompasses a wide variety of products, including dried milk, milk protein concentrates and isolates, whey protein concentrates, isolates, hydrolysates, caseinates, and serum protein concentrates. This chapter addresses the current body of work and continued research on the sensory properties and profiles of dairy proteins.

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Authors and Affiliations

  1. Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, USA

    T. J. Smith, R. E. Campbell & M. A. Drake

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  1. T. J. Smith
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  2. R. E. Campbell
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  3. M. A. Drake
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Correspondence to M. A. Drake .

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  1. School of Food and Nutritional Sciences, Cork, Ireland

    Paul L. H. McSweeney

  2. School of Food and Nutritional Sciences, Cork, Ireland

    James A. O'Mahony

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Smith, T.J., Campbell, R.E., Drake, M.A. (2016). Sensory Properties of Milk Protein Ingredients. In: McSweeney, P., O'Mahony, J. (eds) Advanced Dairy Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2800-2_8

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