Contribution of lactic acid bacteria to flavour compound formation in dairy products

Author:

Urbach G.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference127 articles.

1. Proteolysis and flavour development in Cheddar cheeses subjected to accelerated ripening treatments;Aston;Aust. J. Dairy Technol.,1983

2. Recent advances in the study of aroma compounds of milk and dairy products;Badings;Neth. Milk Dairy J.,1980

3. Correlation and changes in flavour and chemical parameters of Cheddar cheeses during maturation;Barlow;Aust. J. Dairy Technol.,1989

4. Accelerated ripening of Gouda cheese. I. Effect of heat-shocked thermophillic lactobacilli and streptococci on proteolysis and flavour development;Bartels;Milchwissenschaft,1987

5. The proteolytic system of starter and non-starter bacteria: components and their importance for growth and cheese ripening;Bockelmann;Int. Dairy J.,1995

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