Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

Lait

Volumn 86, Issue 1, 2006, Pages 59-72

  O'Mahony, James A ^a   Sheehan, Elizabeth M ^a   Delahunty, Conor M ^b   McSweeney, Paul L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Cheddar cheese ; Flavour ; Free fatty acids; Lipolysis ; Ripening temperature

Indexed keywords

EID: 32944462061     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2005041     Document Type: Article

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