Compositional Elements Affecting Flavor of Cultured Dairy Foods

Recent upward trends in cultured dairy foods consumption in the US and Canada have been attributed to a number of compositional elements affecting the flavor ?f these dairy products. Improvements m processing technology, the effects of starter cultures, and sensory and nutritional considerations, all of which affect the flavor of cultured dairy foods, have greatly influenced these compositional elements. The resulting impact on flavor of cultured dairy foods has contributed to their consumer acceptance and growth in the marketplace.