Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese

Food Chemistry

Volumn 98, Issue 4, 2006, Pages 658-663

  Manolaki, P ^a   Katsiari, M C ^b   Alichanidis, E ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Adjunct culture; Feta cheese; Low fat cheese; Organic acids

Indexed keywords

ACETIC ACID; ACETOIN; BUTYRIC ACID; CARBOXYLIC ACID; CITRIC ACID; FAT; LACTIC ACID; PROPIONIC ACID;

ARTICLE; CHEESE; CHEESE RIPENING; COMMERCIAL PHENOMENA; FAT CONTENT; LACTOCOCCUS LACTIS CREMORIS; STATISTICAL SIGNIFICANCE;

LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS;

EID: 33645785600     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.06.031     Document Type: Article

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