Kluyveromyces lactis but not pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese

Journal of Dairy Science

Volumn 91, Issue 2, 2008, Pages 531-543

  De Freitas, I ^a   Pinon, N ^a   Berdague J L ^b   Tournayre, P ^b   Lortal, S ^c   Thierry, A ^c  

^a Les Fromageries Occitanes (LFO)   (France)

^b UR370 QuaPA   (France)

^c AGROCAMPUS OUEST   (France)

Author keywords

Adjunct culture; Cantalet cheese; Kluyveromyces lactis; Odorous compound

Indexed keywords

KLUYVEROMYCES; KLUYVEROMYCES LACTIS; PICHIA; PICHIA FERMENTANS;

AMINO ACID; FATTY ACID;

ARTICLE; BACTERIAL COUNT; CHEESE; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; KLUYVEROMYCES; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; ODOR; PICHIA;

AMINO ACIDS; CHEESE; COLONY COUNT, MICROBIAL; FATTY ACIDS, NONESTERIFIED; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; KLUYVEROMYCES; ODORS; PICHIA;

EID: 39049092340     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0136     Document Type: Article

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