Title

Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

89

Issue

9

Publisher

Elsevier

Publication Date

2006

First Page

3277

Last Page

3284

DOI

10.3168/jds.S0022-0302(06)72364-5

Abstract

Strecker aldehyde; Cheddar cheese flavor; adjunct culture; Lactococcus lactis

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