Time Course and Specificity of Lipolysis in Swiss Cheese
Author:
Affiliation:
1. INRA
2. Agrocampus Ouest
3. Actilait, B.P. 50915, 35009 Rennes Cedex, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf102572z
Reference29 articles.
1. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
2. Quantification of Major Free Fatty Acids in Several Cheese Varieties
3. Contribution of propionic acid bacteria to lipolysis of Emmental cheese
4. Starter Bacteria Are the Prime Agents of Lipolysis in Cheddar Cheese
5. Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks
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