Conclusion

The flavors of dairy products are extremely varied and represent a great range of chemistry, biochemistry, and microbiology. A summary of the major dairy products and their associated significant flavor values is given in Table 6. It summarizes the nature of the components contributing to the flavor and taste characters of the particular material. Science has yet to identify completely the components responsible for the overall subtle aromas and taste found in dairy products, but Table 6 represents a good ba sic start to an understanding of the complexities of dairy flavors.

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