Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 5, 2000, Pages 1630-1636

  Midje, Dawn L ^a   Bastian, Eric D ^a   Morris, Howard A ^a   Martin, Frank B ^a   Bridgeman, Tracy ^a   Vickers, Zata M ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Acetate; Acetoin; Cheddar; Cheese cultures; Diacetyl; Lactate; Mild cheese flavor; Reduced fat cheese; Starter system

Indexed keywords

ACETIC ACID; ACETOIN; FAT;

ARTICLE; CHEESE; FERMENTATION; FLAVOR; LACTOBACILLUS CASEI; METABOLISM; STREPTOCOCCUS LACTIS;

CHEESE; FERMENTATION; LACTOCOCCUS LACTIS;

EID: 0034106427     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990301w     Document Type: Article

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