The formation mechanism of lactones in Gouda cheese

International Dairy Journal

Volumn 17, Issue 1, 2007, Pages 59-66

  Alewijn, M ^a   Smit, B A ^b   Sliwinski, E L ^a   Wouters, J T M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Cheese; Chemical formation; Lactones; Milk fat; Reaction mechanism

Indexed keywords

AROMATIC COMPOUNDS; BACTERIA; ENZYMES; ESTERIFICATION; ESTERS; FATTY ACIDS; THERMAL EFFECTS;

CHEMICAL FORMATION PATHWAYS; LACTIC ACID BACTERIA; REACTION MECHANISM; TRIGLYCERIDES;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS);

EID: 33845968477     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.01.002     Document Type: Article

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