Effects of Process Parameters on Formation of Volatile Acids and Free Fatty Acids in Quick-Ripened Blue Cheese-Reference-Cited by-同舟云学术

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Effects of Process Parameters on Formation of Volatile Acids and Free Fatty Acids in Quick-Ripened Blue Cheese

Published:1977-08 Issue:8 Volume:60 Page:1266-1272
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Harte Bruce R.,Stine C.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference29 articles.

1. Relationship of microbial activity to changes in lipids of food;Alford;J. Appl. Microbiol.,1971

2. Quantitative analysis of the major fatty acids in Blue cheese;Anderson;J. Dairy Sci.,1965

3. Official Methods of Analysis,1975

4. Method for the determination of the free fatty acids of milk fat;Bills;J. Dairy Sci.,1963

5. Blakely, L. E. 1970. A study of the formation of methyl ketones and free fatty acids in quick ripened Blue cheese and subsequent losses during dehydration. Thesis. Michigan State University, p. 180.

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Chemical Profiles of Hydrolyzed Milk Samples after Treatment with Commercial Enzymes;Journal of Food Science;2008-06-28

2. Acceleration of cheese ripening;Antonie van Leeuwenhoek;1996-10

3. Acceleration of cheese ripening;Lactic Acid Bacteria: Genetics, Metabolism and Applications;1996

4. Cheese: Methods of Chemical Analysis;Cheese: Chemistry, Physics and Microbiology;1993

5. Evaluation of the proteolytic and lipolytic activity of different Penicillium roqueforti strains;Food Chemistry;1990-01

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