Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made with commercial adjunct cultures

Author:

Kondyli E,Massouras T,Katsiari M.C,Voutsinas L.P

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference37 articles.

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2. Formation of volatile free fatty acids during ripening of Cheddar-like hard goat cheese;Attaie;Journal of Dairy Science,1996

3. The production of low-fat Cheddar-type cheese;Banks;Journal of the Society of Dairy Technology,1989

4. Banks, J. M., Muir, D. D., Brechany, E. Y., & Law, A. J. R. (1992). The production of low-fat hard ripened cheese. In T. M. Cogan, P. F. Fox, & P. Ross (Eds.), Proceedings of the third cheese symposium (pp. 67–80). Cork, Ireland: National Dairy Products Research Centre, Fermoy, Co.

5. Comparison of the volatile flavour compounds of six European ‘AOC’ cheeses by using a new dynamic headspace GC–MS method;Bosset;International Dairy Journal,1993

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