Lipolysis and volatile compounds in low-fat Kefalograviera-type cheese made with commercial special starter cultures

Food Chemistry

Volumn 82, Issue 2, 2003, Pages 203-209

  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

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

Indexed keywords

2,3 BUTANEDIONE; ACETIC ACID; ACETOIN; ALCOHOL DERIVATIVE; FAT; FATTY ACID; VOLATILE AGENT;

ARTICLE; CHEESE; CHEESEMAKING; FAT CONTENT; FOOD ANALYSIS; LIPID ANALYSIS; LIPID COMPOSITION; LIPOLYSIS; STARTER CULTURE;

EID: 0038617760     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00513-7     Document Type: Article

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