Flavor Enhancement of Reduced Fat Cheddar Cheese Using an Integrated Culturing System-Reference-Cited by-同舟云学术

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Flavor Enhancement of Reduced Fat Cheddar Cheese Using an Integrated Culturing System

Published:2000-04-29 Issue:5 Volume:48 Page:1630-1636
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Midje Dawn L.¹,Bastian Eric D.¹,Morris Howard A.¹,Martin Frank B.¹,Bridgeman Tracy¹,Vickers Zata M.¹

Affiliation:

1. Department of Food Science and Nutrition and School of Statistics, University of Minnesota, St. Paul, Minnesota 55108

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990301w

Reference34 articles.

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A Study of Key Aroma Compounds in Hurood Cheese and Their Potential Correlations with Lactic Acid Bacteria;Fermentation;2023-07-17

2. The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk;International Journal of Food Microbiology;2018-01

3. Technical note: Vitamin D-fortified Cheddar type cheese produced from concentrated milk;Journal of Dairy Science;2016-06

4. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria;Journal of Applied Microbiology;2014-03-17

5. Strategies for enhancing fermentative production of acetoin: A review;Biotechnology Advances;2014-03

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