REVIEW

Research Progress on Sensory Characteristics and Flavoring Substances of Milk

  • YANG Jiyong ,
  • ZHANG Yangdong ,
  • ZHENG Nan ,
  • WANG Jiaqi
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  • 1. Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
    2. Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
    3. State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received date: 2021-10-18

  Online published: 2022-05-14

Abstract

Milk is one of the main components of the human diet. High-quality milk usually has good sensory and flavoring characteristics, but it is susceptible to many factors. This paper mainly reviewed the source, composition and change factors of sensory and flavoring substances in fresh milk, so as to provide reference for the study of milk flavor and maintaining the flavor of fresh raw milk.

Cite this article

YANG Jiyong , ZHANG Yangdong , ZHENG Nan , WANG Jiaqi . Research Progress on Sensory Characteristics and Flavoring Substances of Milk[J]. Chinese Journal of Animal Nutrition, 2022 , 34(5) : 2790 -2797 . DOI: 10.3969/j.issn.1006-267x.2022.05.008

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