Methanethiol and Cheddar Cheese Flavor
The use of slower acid-producing starter bacteria for the production of lower fat Cheddar cheese has lead to milder flavor Cheddar cheeses that lack intense Cheddar notes. The metabolism of methionine leads to the production of methanethiol, which is one of the desirable Cheddar cheese flavor compou...
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| Format: | Others |
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DigitalCommons@USU
1999
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| Online Access: | https://digitalcommons.usu.edu/etd/5465 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6523&context=etd |