Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese

International Dairy Journal

Volumn 15, Issue 10, 2005, Pages 1034-1043

  Garde, Sonia ^a   Ávila, Marta ^a   Medina, Margarita ^a   Nuñez, Manuel ^a  

^a INIA   (Spain)

Author keywords

Aroma; Bacteriocin; Cheese; Odour; Volatile compounds

Indexed keywords

ALCOHOLS; CELL CULTURE; DAIRY PRODUCTS; ODOR CONTROL; ORGANIC ACIDS; VOLATILE ORGANIC COMPOUNDS;

AROMA; CHEESE VOLATILE COMPOUNDS; LACTIC CULTURE; LACTOCOCCUS LACTIS;

BACTERIA;

LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. LACTIS; STREPTOCOCCUS THERMOPHILUS;

EID: 20344384563     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.11.002     Document Type: Article

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