Core Insights - The article discusses the complexities and techniques involved in flavoring dairy products, emphasizing the balance between similarity and differentiation in flavor profiles [4][14]. Group 1: Key Characteristics of Dairy Flavor - The main challenge for flavorists is not to find completely different raw materials but to accurately adjust the proportions of similar ingredients and control processing conditions to replicate the unique flavors of target dairy products [4]. - Dairy flavors are derived from a common set of chemical components, including fatty acids, carbonyl compounds, and sulfur compounds, with differences arising from their proportions and the new compounds formed during processing [6]. Group 2: Key Flavor Compounds - Core compounds for constructing dairy flavors include: - Fatty acids and their derivatives (e.g., methyl ketones, lactones) contribute to creamy and fruity notes [6]. - Carbonyl compounds like diacetyl provide characteristic butter flavor [7]. - Sulfur compounds such as dimethyl sulfide contribute to fresh milk and cream flavors [6][7]. - The article lists various compound categories and their sensory contributions, highlighting their applications in different dairy products [7]. Group 3: Flavor Creation Guidelines - For milk flavor, the focus is on achieving a light, slightly sweet profile using specific compounds like δ-dodecalactone and trans-4-heptenal, while avoiding excessive use of diacetyl [9]. - Cream flavor requires a richer profile, achieved by increasing the use of lactones and diacetyl, with the addition of coconut notes for authenticity [9]. - Sour cream flavor is characterized by sharp acidity and fermentation notes, incorporating acidifiers and fermentation flavors [9]. Group 4: Impact of Processing on Dairy Flavor - Processing techniques such as heat treatment and fermentation significantly influence dairy flavors: - Heat treatment can lead to the development of caramel and roasted notes through Maillard reactions [11][12]. - Fermentation transforms lactose into lactic acid, generating characteristic flavors in products like yogurt [12]. - The diet of dairy cows can also affect the flavor profile of milk, introducing nitrogen or phenolic compounds [12]. Group 5: The Art of Dairy Flavoring - Successful dairy flavoring relies on a deep understanding of core ingredients and their sensory characteristics, allowing for precise adjustments to achieve desired flavor profiles [16]. - Advanced techniques involve using processing methods to create complex and realistic flavors, catering to low-fat and plant-based applications while maintaining a luxurious mouthfeel [16].

Core Insights - The 27th China International Bakery Exhibition (Bakery China 2025) is set to take place from May 19-22, 2025, in Shanghai, showcasing innovations in the global baking industry [1][3] - Inner Mongolia Shengmu's sour cream product won the "Innovative Product Award" at the exhibition, highlighting its clean label technology [1][3] Industry Overview - The exhibition aims to become a global hub for the baking industry, featuring over 2,200 companies from more than 30 countries and regions, with an expected attendance of nearly 400,000 professional visitors [3] - The theme of the exhibition is "Innovation Drives, Links the World," focusing on the dual upgrade of consumption and technology in the baking industry [3] Company Highlights - Shengmu's clean label products are rooted in a comprehensive quality control system, ensuring organic raw materials and hormone-free dairy farming [5] - The company has invested significantly in R&D, achieving a breakthrough in producing mascarpone cheese with zero spore detection, allowing for cold processing without secondary sterilization [7][19] - Shengmu's booth features four distinct experience zones, showcasing the sensory and technological advantages of its dairy products [8][10] Product Innovations - The exhibition highlights various innovative baking products, including mascarpone daifuku and layered pastry tarts, all utilizing clean label ingredients [13][10] - Shengmu's mascarpone cheese has a high fat content of over 35%, providing a unique texture and flavor profile suitable for baking applications [10] Recognition and Awards - Shengmu's innovations have received industry recognition, including the "Innovative Product Award" at the previous exhibition and the "New Quality Brand Award" at the Shanghai International Hotel and Catering Expo [19][21] - The company's commitment to high-quality dairy products and advanced technology positions it as a leader in the clean label dairy sector [21][19]