This study analyzed the physicochemical properties of nut-based milk and sweetened
condensed milk (SCM) alternatives. Four types of nuts (almonds, cashews, hazelnuts, and …

Volatile organic compounds (VOCs) make up milk flavor and are essential attributes for
consumers to evaluate milk quality. In order to investigate the influence of heat treatment on …

Nonfat dry milk (NDM) is widely used both as an ingredient in other preparations and for
direct consumption. Flavor quality of NDM is a critical parameter because it can directly …

Physicochemical and organoleptic properties of vegetable milk drinks made from tiger nut
and coconut milks were investigated. The two milk drinks were further blended with …

The nutrient profile and the phytochemical composition of the sapucaia nut cake milk
(SNCM) were evaluated after applying five consecutive stages of block freeze concentration …

There is a growing trend in the consumption of plant-based raw materials and the use of
nuts is a promising alternative in the development of non-dairy foods. This study aimed to …

Skim milk has a poor flavor due to the lack of fat. Finding ways to improve the flavor quality of
skim milk has attracted the attention of more and more researchers. The purpose of this …

Determination of the chemical nature and sensory profiles of nonfat dry milk (NDM) is
necessary to improve processing methods and storage conditions to maintain product …

Application of aroma extract dilution analysis (AEDA) on the volatile components of low,
medium and high heat-treated nonfat dry milks (NDM) revealed aroma-active compounds in …

Smen is a milk fat isolated by 'boiling-off'water. Milk fat was first converted into butter and
then into smen. Smen product is utilized for culinary cooking and frying of different food …