A Study of the Diacetyl in Cheese. I. Diacetyl Content and Flavor of Cheddar Cheese
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چکیده
منابع مشابه
Flavor of Cheddar Cheese: A Chemical and Sensory Perspective
Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recen...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1949
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(49)92073-1