Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese

International Dairy Journal

Volumn 14, Issue 9, 2004, Pages 801-807

  Thierry, Anne ^a   Richoux, Romain ^b   Kerjean, Jean René ^b  

^a CEMAGREF   (France)

^b Inst Tech Francais des Fromages   (France)

Author keywords

Flavour; Isovaleric acid; Propionibacterium; Salt; Swiss type cheese; Thermophilic lactic starter

Indexed keywords

LACTOBACILLUS; PROPIONIBACTERIUM; PROPIONIBACTERIUM FREUDENREICHII;

EID: 2942707361     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.02.002     Document Type: Article

References (31)

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