a less complicated, mildly cheesy aroma,
while lush pasturage provides raw material for
sweet, raspberry-like notes (derivatives of
unsaturated long-chain fatty acids), as well as
barnyardy indoles.
Flavors from Cooking Low-temperature
pasteurization (p. 22) slightly modifies milk
flavor by driving off some of the more
delicate aromas, but stabilizes it by
inactivating enzymes and bacteria, and adds
slightly sulfury and green-leaf notes
(dimethyl sulfide, hexanal). High-temperature
pasteurization or brief cooking — heating
milk above 170ºF/76ºC — generates traces of
many flavorful substances, including those
characteristic of vanilla, almonds, and
cultured butter, as well as eggy hydrogen
sulfide. Prolonged boiling encourages
browning or Maillard reactions between
lactose and milk proteins, and generates
molecules that combine to give the flavor of