Detection of cheese batches exposed to Clostridium tyrobutyricum spoilage by near infrared spectroscopy

Journal of Near Infrared Spectroscopy

Volumn 5, Issue 2, 1997, Pages 91-97

  Sørensen, Lambert K ^a   Jepsen, Rita ^a  

^a Eurofins Steins Laboratorium   (Denmark)

Author keywords

Butyric acid; Cheese; Classification; Clostridium tyrobutyricum; Near infrared spectroscopy; Sensory defects

Indexed keywords

EID: 0031319630     PISSN: 09670335     EISSN: None     Source Type: Journal    
DOI: 10.1255/jnirs.103     Document Type: Article

References (5)

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3. K. Molt and S. Kohn, Deutsche Milchwirtschaft 22, 1102 (1993).
4. J.W. Hall and F.A. De Thomas, in Cheese Yield & Factors Affecting its Control. International Dairy Federation, Brussels, p. 222 (1993).
5. J.L. Rodriguez-Otero, M. Hermida and A. Cepeda, J. AOAC International 78, 802 (1995).