Biotechnological approaches to the understanding and improvement of mature cheese flavour

Author:

Forde‡ Amanda,Fitzgerald†‡ Gerald F

Publisher

Elsevier BV

Subject

Biomedical Engineering,Bioengineering,Biotechnology

Reference47 articles.

1. Banks JM: Cheese. In The Technology of Dairy Products. Edited by Early R. Glasgow and London: Blackie; New York: VCH Publishers; 1992:39-65.

2. Development of cheese flavour from peptides and amino acids by cell-free extracts of Lactococcus lactis ssp. cremoris B78 in a model system;Engels;Neth Milk Dairy J,1996

3. Peptidases and amino acid catabolism in lactic acid bacteria;Christensen;Antonie van Leeuwenhoek,1999

4. Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening;Thierry;Int Dairy J,1999

5. Sulphur metabolism in bacteria associated with cheese;Weimer;Antonie van Leeuwenhoek,1999

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