In this study the VOCs associated with three types (trim,
0.25–0.40% fat; lite, 1.40–1.50% fat; and full-cream, 3.18–3.28% fat) of fresh chilled pasteurised
milk (FCPM), held for up to 17 days at 4.5 0.5 8C, were measured using proton-
transfer-reaction mass spectrometry (PTR-MS).