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
Recommended Citation
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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