Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture
Journal of Dairy Science
Strecker aldehyde; Cheddar cheese flavor; adjunct culture; Lactococcus lactis
Carunchia Whetstine, M. E., M. A. Drake, J. R. Broadbent, and D. McMahon. 2006. Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture. J. Dairy Sci. 89:3277-3284.
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