The Effect of Yeast Species from Raw Milk in China on Proteolysis and Aroma Compound Formation in Camembert-Type Cheese-Reference-Cited by-同舟云学术

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The Effect of Yeast Species from Raw Milk in China on Proteolysis and Aroma Compound Formation in Camembert-Type Cheese

Published:2011-05-18 Issue:6 Volume:5 Page:2548-2556
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Chen Li-shui,Cui Jie,Ding Qing-bo,Ma Ying,Chen Li-jun,Dong Jing-ying,Jiang Tie-ming,Maubois Jean-louis

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-011-0589-4.pdf

Reference27 articles.

1. Alewijn, M., Sliwinski, E. L., & Wouters, J. T. M. (2003). A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese. International Dairy Journal, 13(9), 733–741.

2. Balasubramanian, S., & Panigrahi, S. (2011). Solid- Phase Microextraction (spme) techniques for quality characterization of food products: a review. Food and Bioprocess Technology, 4, 1–26.

3. Chen, L.-S., Ma, Y., Maubois, J.-L., Chen, L.-J., Liu, Q.-H., & Guo, J.-P. (2010). Identification of yeasts from raw milk and selection for any antioxidant properties. International Journal of Dairy Technology, 63(1), 47–54.

4. Corsetti, A., Rossi, J., & Gobbetti, M. (2001). Interactions between yeasts and bacteria in the smear surface-ripened cheeses. International Journal of Food Microbiology, 69(1–2), 1–10.

5. De Freitas, I., Pinon, N., Berdague, J.-L., Tournayre, P., Lortal, S., & Thierry, A. (2008). Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese. Journal of Dairy Science, 91(2), 531–543.

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