Starter contribution to reduced fat Cheddar

Document Type

Article

Journal/Book Title/Conference

Dairy Industries International

Volume

62

Issue

2

Publisher

Bell Publishing

Publication Date

1997

First Page

35

Last Page

39

Abstract

Presents the results of a study investigating the contributions by starter and adjunct bacteria to flavor development in reduced fat cheddar cheese. Performing trained sensory evaluation of cheese; Influence of adjunct level and fat; Proteolysis in cheddar cheese; Effects of aromatic amino acid catabolism; Methanethiol as an important contributor to the development of characteristic cheese aroma.

This document is currently not available here.

Share

COinS