Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture

Food Chemistry

Volumn 79, Issue 2, 2002, Pages 199-205

  Kondyli, E ^a   Katsiari, M C ^a   Masouras, T ^b   Voutsinas, L P ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Adjunct culture; Feta cheese; FFA; Low fat cheese; Volatile compounds

Indexed keywords

2 BUTANONE; ACETALDEHYDE; ACETOIN; ALCOHOL; FATTY ACID; VOLATILE AGENT;

ARTICLE; CHEESE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTROL; LACTOBACILLUS DELBRUECKII; LIPID COMPOSITION; LIPOLYSIS; SAMPLING; TEMPERATURE;

LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 0036837790     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00132-2     Document Type: Article

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