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Assessing milk quality using the electronic nose

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dc.contributor.author Govender, Samantha
dc.date.accessioned 2008-07-16T10:52:03Z
dc.date.available 2008-07-16T10:52:03Z
dc.date.issued 2007
dc.identifier.other 308476
dc.identifier.uri http://hdl.handle.net/10321/299
dc.description Thesis (M.Tech.: Food Technology)-Dept. of Biotechnology, Durban University of Technology, 2007 xiii, 100 leaves en_US
dc.description.abstract There are many ways for milk and dairy products to develop flavour defects. Sensory evaluation, has been the traditional approach to characterize off flavours. The need for odour sensing devices becomes greater when volatile and semi-volatile organic compounds are present in the product in parts per billion or even in the parts per trillion concentration range that cause off flavours. Today, sophisticated, sensitive instrumental tests such as electronic nose technology coupled with gas chromatography are capable of detecting, identifying and quantifying the specific chemical agents responsible for off flavours. This study focused on the use of the electronic nose as a novel technology for the detection and monitoring of milk quality by testing the effects of heat treatment at 63˚C and shelf life. Microbiological testing, sensory evaluation and gas chromatographic analysis were carried out together with aroma profiling using the electronic nose to determine milk quality. en_US
dc.language.iso en en_US
dc.subject Milk en_US
dc.subject Dairy products en_US
dc.subject Milk--Quality en_US
dc.subject Milk hygiene en_US
dc.subject Dairy microbiology en_US
dc.subject Dairy products--Sensory evaluation en_US
dc.subject Milk--Sensory evaluation en_US
dc.subject Milk--Microbiology en_US
dc.subject Biotechnology--Dissertations, Academic en_US
dc.title Assessing milk quality using the electronic nose en_US
dc.type Thesis en_US
dc.dut-rims.pubnum DUT-002362


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