Flavor development of cheddar cheese under different manufacturing practices

Flavor development of cheddar cheese under different manufacturing practices

Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stag...

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Bibliographic Details
Main Author: Lemus, Freddy Mauricio
Other Authors: Qian, Michael
Language:en_US
Published: 2012
Subjects:
Cheddar cheese
adjunct culture
heat-shock milk
HPLC
GC-PFPD
ripening
proteolysis
lipolysis
volatile sulfur compunds
free fatty acids
Dairy products > Flavor and odor
Cheesemaking
Online Access:http://hdl.handle.net/1957/35594

Internet

http://hdl.handle.net/1957/35594

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