Relationships amongst South African processed, young and matured Cheddar cheese pertaining to organic acid content and non-starter population

Food Research International

Volumn 31, Issue 6-7, 1998, Pages 449-457

  Lues, J F R ^a   Botha, W C ^b  

^a CENTRAL UNIVERSITY OF TECHNOLOGY   (South Africa)

^b UNIVERSITY OF THE FREE STATE   (South Africa)

Author keywords

Cheddar cheese; HPLC; Micro organisms; Organic acids

Indexed keywords

ACETIC ACID; BUTYRIC ACID; CHEDDAR CHEESE; CHEMICAL ANALYSIS; CITRIC ACID; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOVALERIC ACID; LACTIC ACID; MICROBIAL FUNCTION; PROPIONIC ACID;

EID: 0032412799     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00012-5     Document Type: Article

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