Comparison of the volatile profiles of Arzúa-Ulloa and Tetilla cheeses manufactured from raw and pasteurized milk

LWT

Volumn 42, Issue 10, 2009, Pages 1722-1728

  Rodríguez Alonso, Patricia ^a   Centeno, Juan A ^b   Garabal, J Ignacio ^a  

^a Centro de Investigacions Agrarias de Mabegondo   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Arz a Ulloa cheese; Cows' milk cheese; Lipolysis; Pasteurized milk; Raw milk; Tetilla cheese; Volatile compounds

Indexed keywords

ALDEHYDES; CHAINS; ENZYMES; KETONES; PASTEURIZATION; STARTERS; SULFUR COMPOUNDS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

ARZÚA-ULLOA CHEESE; COW' MILK CHEESE; COWS' MILK; LIPOLYSIS; PASTEURIZED MILK; RAW MILK; RAW MILK CHEESE; TETILLUM CHEESE; VOLATILE COMPOUNDS; VOLATILE PROFILE;

ESTERS;

BACTERIA (MICROORGANISMS); TETILLA;

EID: 69249208507     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.04.002     Document Type: Article

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