Literature for the three years to August 1970 dealing with the role of dairy lipids in flavors is reviewed. Subjects covered include reviews and conferences, techniques, flavor chemicals in heterogeneous media, desirable flavors and off flavors. All dairy products whose flavor is affected by or derived from lipids are included. These include low fat products such as skim milk and fermented products such as cheese.
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D. A. Forss (1971) studied this question.
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