The distinctive fresh and wholesome flavor of dairy, result in substantial consumer preference and is reflected in an ever-expanding choice of foods and beverages aspiring to deliver their characteristic taste and aroma.  In the modern dynamic of a cost driven, convenience based, and safety conscious food industry, simulating authentic dairy notes presents unique challenges.  Successful dairy flavor development interplays the transition from commodity dairy ingredients to reduce cost, rebuilding the full taste complement of dairy protein and fat, flavor stability over an extended shelf life period, and compensating for loss of key taste attributes or eliminating undesirable off-flavors released as a consequence of processing.  Recent interest in functional benefits, improved nutrition, allergen-free needs, and regulatory requirements determine the choice of flavor systems, product formulations, and processing methods.  Combined, a holistic approach serves the best opportunity to deliver authentic cheese and dairy impact in a variety of foods.

Perspectives on delivering authentic dairy flavors in foods and beverages

246th National Meeting (2013)

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