Presented at American Dairy Science Association annual meeting, Guelph, Ontario, Canada, June 1997. Brewer, J.L. and Rankin, S.A. 1997. Rapid solvent desorption analysis of low and full fat Cheddar and Swiss cheese. Presented at American Dairy Science Association annual meeting, Guelph, Ontario, Canada, June 1997. Rankin, S.A. and Brewer, J.L 1998.
Fermentation affects color of nonfat fluid milk.
J. Food Sci. To date, special emphasis has been on the development of rapid techniques for assessment of aroma-imparting compounds in reduced fat Cheddar cheese. Additionally, research is conducted on the effects of hydrocolloids on the partition coefficients of free fatty acids and carbonyl compounds in model dairy matrices. A second area has focused on understanding the mechanisms of whiteness development in fermented milks. We have established that pronounced whiteness development occurs during the course of lactic fermentation of skim milk.