On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt

LWT

Volumn 39, Issue 5, 2006, Pages 521-527

  Rychlik, Michael ^a   Sax, Maria ^a   Schieberle, Peter ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Free fatty acids; Off flavour; Yoghurt

Indexed keywords

DAIRY PRODUCTS; GAS CHROMATOGRAPHY; HEAT RESISTANCE; ODORS;

FREE FATTY ACIDS; OFF-FLAVOUR; YOGHURT;

FATTY ACIDS;

EID: 33344472301     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.03.014     Document Type: Article

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