Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made with commercial adjunct cultures

International Dairy Journal

Volumn 13, Issue 1, 2003, Pages 47-54

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

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

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

Indexed keywords

LACTOBACILLUS CASEI; LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; OVIS;

EID: 0037281360     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00144-9     Document Type: Article

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