Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 1, 2010, Pages 68-77

  Voigt, Daniela D ^a   Chevalier, François ^a,b   Qian, Michael C ^c   Kelly, Alan L ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b INSTITUT DE RADIOPROTECTION ET DE SÛRETÉ NUCLÉAIRE   (France)

^c OREGON STATE UNIVERSITY   (United States)

Author keywords

Blue veined cheese; High pressure; Lipolysis; Microbiology; Proteolysis; Volatile compounds

Indexed keywords

AEROBIC BACTERIUM; BLUE-VEINED CHEESE; DAIRY INDUSTRY; FREE FATTY ACID; HIGH PRESSURE; HIGH QUALITY; HIGH-PRESSURE TREATMENT; LACTIC ACID BACTERIA; MICROBIOLOGICAL ACTIVITY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SHELF LIFE; TRICHLOROACETIC ACID; VOLATILE COMPOUNDS;

BACTERIOLOGY; DAIRY PRODUCTS; ELECTROPHORESIS; ENZYMES; FATTY ACIDS; LACTIC ACID; MOLDS; ORGANIC ACIDS; PRESSURE EFFECTS; UREA; VOLATILE ORGANIC COMPOUNDS;

BACTERIA;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; LACTOCOCCUS;

EID: 73149106169     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.10.009     Document Type: Article

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