MORINAGA MILK

Articles

Milk and Dairy Products

  • Title A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions
    Author S.Hatakeyama, T.Kawaguchi, T.Yamaguchi, D.Yoshihara, K.Takahashi, M.Akiyama, R.Koizumi, K.Miyaji, Y.Takeda, M.Kokawa*, and Y.Kitamura*
    *Faculty of Life and Environmental Sciences, University of Tsukuba
    Journal Food Science and Technology Research 29(3): 197-209 (2023)
    Summary A milk coffee flavor lexicon was developed using the 53 terms obtained from Japanese consumers through qualitative and quantitative screening. The validity of the terms was confirmed by evaluating the milk coffee using a check-all-that-apply (CATA) question that applied the 53 terms from the lexicon. The developed flavor lexicon and its application to CATA will provide a new means for evaluating milk coffee from the perspective of Japanese consumers.
  • Title Influences of beating speed on whipping and physical properties of whipped cream
    Author K.Ihara, Y.Nishimura, K.Habara, and F.Abe
    Journal Food Science and Technology Research 25(3): 391-397 (2019)
    Summary Change in beating speed in the middle of whipping process brought short whipping time and high shape-retention ability to whipped cream. In this whipping condition, the size of air bubble in whipped cream became smaller than regular ones, thus the small bubble size could be one of the reasons for this effect.
  • Title Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre
    Author A.Chiba, M.Kokawa*1, M.Tsuta*2, and S.Todoriki*1,2
    *1Faculty of Life and Environmental Sciences, University of Tsukuba, *2Food Research Institute, National Agriculture and Food Research Organisation
    Journal International Dairy Journal 91: 129-136 (2019)
    Summary A fluorescence fingerprint (FF) was used to develop a quick and non-contact practical method for predicting the sensory evaluation index of cheese texture (cheese body measurements). A partial least squares model was constructed from FF data and cheese body measurements of Cheddar cheeses. The cheese body measurement was successfully predicted by the PLS model with a coefficient of determination for calibration of 0.800.
  • Title Effects of manufacturing conditions on the foaming properties of milk and sensory characteristics of foamed milk
    Author S.Hatakeyama, M.Akiyama, R.Yoneyama, K.Watanabe, R.Koizumi, K.Miyaji, Y.Mizota, M.Ikeda, and S.Wakao
    Journal LWT Food Science and Technology, 99: 555-561(2019)
    Summary This study showed that different manufacturing conditions of milk had significant effects on the foaming properties and sensory characteristics of foamed milk. The foaming properties were investigated using a Dynamic Foam Analyzer 100 and the sensory characteristics of foamed milk were evaluated by descriptive analysis by means of a trained panel.
  • Title Effects of homogenization pressure on sensory characteristics, preference and flavor release of flavored dairy beverages
    Author T.Kawaguchi
    Journal Journal of Japan Asssociation on Odor Environment 50(2): 130-137(2019)
    Summary Homogenization pressure for producing milk or dairy beverages was investigated to affect significantly on these sensory characteristics, preference and flavor release by sensory evaluation and gas chromatography-mass spectrometry (GC-MS) analysis using a retronasal aroma simulator (RAS).
  • Title Effects of manufacturing processing conditions on retronasal-aroma odorants from a milk coffee drink
    Author M.Ikeda, M.Akiyama, Y.Hirano, K.Miyaji, Y.Sugawara*1, Y.Imayoshi*1, H.Iwabuchi*1, T.Onodera*2, and K.Toko*2
    *1San‐Ei Gen F.F.I., Inc., *2Kyusyu Univ.
    Journal Journal of Food Science 83(11): 2733-2744 (2018)
    Summary From GC-O analysis of the retronasal-aroma odorants from a milk coffee drink, it is revealed that the new manufacturing process without pH adjustment of coffee is superior to the conventional process with pH adjustment in retaining the coffee original aroma.
  • Title Changes in odor compounds of a Lactobacillus-fermented dairy beverage during two weeks of refrigerated storage
    Author M.Akiyama, T.Suzuki, Y.Murakami*, M.Onishi*, Y.Mizota, K.Miyaji, M.Ikeda, and H.Iwabuchi*
    *San-Ei Gen F.F.I., Inc.,
    Journal Food Science and Technology Research, 24 (6): 1129-1137 (2018)
    Summary Lactobacillus paracasei MCC1849 (LP) has the potential to modulate immune function. Changes in odor compounds of a functional LP-fermented dairy beverage during two weeks of refrigerated storage were analyzed by gas chromatography-olfactometry. Thirty-four odorants were detected, of which 29 were identified. 4-(4’-Hydroxyphenyl)-2-butanone (raspberry ketone) was firstly identified as an odorant in fermented dairy products.
  • Title Effects of Processing Conditions During Manufacture on Retronasal-Aroma Compounds from a Milk Coffee Drink
    Author M.Ikeda, M.Akiyama, Y.Hirano, K.Miyazi, M.Kono*1, Y.Imayoshi*1, H.Iwabuchi*1, T.Onodera*2, and K.Toko*2
    *1 San-Ei Gen F.F.I., Inc., *2Kyushu Univ.
    Journal Journal of Food Science 83(3): 605-616 (2018)
    Summary Regarding the manufacture of a ready-to-drink (RTD) milk coffee that retained original volatile characteristics, an investigation of retronasal-aroma compounds from an RTD milk coffee revealed that a new process without pH adjustment of coffee was superior to a conventional process with the pH adjustment.
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