Development of volatile sulfur compounds in heat-shocked and pasteurized milk cheese

Author:

Burbank Helen,Qian Michael C.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference60 articles.

1. The chemistry of flavour and texture generation in cheese;Adda;Food Chemistry,1982

2. Purification and characterization of cystathione (beta)-lyase from Lactococcus lactis subsp. cremoris B78 and its possible role in flavor development in cheese;Alting;Applied and Environmental Microbiology,1995

3. Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination;Amarita;Journal of Applied Microbiology,2001

4. The production of volatile sulfur compounds in Cheddar cheeses during accelerated ripening;Aston;Australian Journal of Dairy Technology,1983

5. Reduction of cooked flavor in heated milk and milk products;Badings,1978

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