Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk

Journal of Dairy Science

Volumn 88, Issue 11, 2005, Pages 3745-3753

  Gallardo Escamilla, F J ^a   Kelly, A L ^a   Delahunty, C M ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Descriptive sensory analysis; Fermented whey; Headspace volatile analysis; Yogurt aroma

Indexed keywords

EID: 27644444755     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)73060-5     Document Type: Article

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