Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese

International Dairy Journal

Volumn 16, Issue 8, 2006, Pages 886-894

  Tavaria, Freni K ^a   Tavares, Tânia G ^a   Silva Ferreira, A C ^a   Malcata, F Xavier ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Cynara cardunculus; LAB; Serra da Estrela cheese; SPME; VFA

Indexed keywords

BACTERIA; FATTY ACIDS; FRAGRANCES; MATHEMATICAL MODELS; MICROORGANISMS; VOLATILE ORGANIC COMPOUNDS;

CYNARA CARDUNCULUS; LAB; RAW MILK; SERRA DA ESTRELA CHEESE; SPME; VFA; VOLATILE-FREE FATTY ACID;

DAIRY PRODUCTS;

CYNARA CARDUNCULUS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS;

EID: 33646194383     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.08.004     Document Type: Article

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