ABSTRACT
Ultra high temperature (UHT) processing of fluid dairy
products produces flavor compounds whose flavor profile
changes over storage time. Milk lipids generate a variety
of flavor compounds during UHT processing. These
flavor compounds include: aldehydes, methyl ketones,
lactones.[1] In addition, flavor compounds that contain
sulfur are generated due to the formation of sulfhydryls
resulting from the breaking of the cross linkage of these
bonds in b-lactoglobulin.[2,3] This sulfur flavor is made up of several compounds, such as methyl sulfide, hydrogen
sulfide, methyl mercaptan, and other sulfur containing com-
pounds.[3,4] The flavor of UHTdairy products starts to change
almost immediately after processing. This entry describes
multiple research projects conducted on UHT milk flavors
as it changes in stored containers of milk and cream.
