Effects of high pressure treatment on fermentation processes during ripening of gouda cheese

High Pressure Research

Volumn 19, Issue 1-6, 2000, Pages 37-41

  Butz, P ^a   Fernandez A ^a   Koller, W D ^a   Messens, W ^b   Tauscher, B ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Acetoin; Butyric acid; Cheese ripening; Gouda cheese; High pressure; Volatiles

Indexed keywords

EID: 0346992795     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950008202533     Document Type: Article

References (4)

1. Engels, W. J. M. et al. (1998) A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. Dairy Journal, 7, 255-263.
2. Neeter, R. et al. (1996) Determination of volatile components in cheese using dynamic headspace techniques. Royal Society of Chemistry, 197, 293-296.
3. Tauscher, B. (1995) Pasteurization of food by hydrostatic high pressure: chemical aspects. Z. Lebensm. Unters. Fosch., 200, 3-13.
4. Yokoyama, H. et al. (1992) Method for Accelerating Cheese Ripening. European Patent Application EP 0469857 A1.