Flavor Guidelines

Flavor of Dairy Products and how to prevent off-flavors

DPC 10, Maintaining and Testing Fluid Milk Shelf Life

DPC 10, Maintaining and Testing Fluid Milk Shelf Life

The purpose of this guideline is to provide the dairy processor and other interested parties with recommendations for optimizing pasteurized product shelf-life.

$8.50

DPC 16, Handling Dairy Products from Processing To Consumption

DPC 16, Handling Dairy Products from Processing To Consumption

This guideline provides useful information for the proper handling of dairy products in the plant, cold room, wholesale and retail trucks, stores, schools, eating places, and the home.

$6.00

DPC 38, Preventing Off-Flavors in Milk

DPC 38, Preventing Off-Flavors in Milk

This Guideline is a merger of DPC Guidelines #23, Preventing Rancid Flavors in Milk and #38, Preventing Off-Flavors in Milk.

$13.50

DPC 99, Quality Assurance in Butter Manufacture

DPC 99, Quality Assurance in Butter Manufacture

This guideline has been developed to provide basic information for the manufacture of butter. General information is provided for ingredients, cream pasteurization methods, manufacturing techniques, composition, testing, quality assurance, and cleaning and sanitation.

$18.00