Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain

Molecules

Volumn 17, Issue 12, 2012, Pages 14393-14408

  Wang, Weijun ^a   Zhang, Lanwei ^a   Li, Yanhua ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Cheese; Exopolysaccharide; Reconstituted milk; Volatile compounds

Indexed keywords

ACID; ALCOHOL DERIVATIVE; ALDEHYDE; BACTERIAL POLYSACCHARIDE; ESTER; KETONE; SULFUR DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; BIOSYNTHESIS; CHEESE; CHEMISTRY; FOOD CONTROL; FOOD HANDLING; METHODOLOGY; MICROBIOLOGY; MILK; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; STREPTOCOCCUS THERMOPHILUS;

ACIDS; ALCOHOLS; ALDEHYDES; ANIMALS; CHEESE; ESTERS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; KETONES; MICROSCOPY, ELECTRON, SCANNING; MILK; PHYSICOCHEMICAL PHENOMENA; POLYSACCHARIDES, BACTERIAL; STREPTOCOCCUS THERMOPHILUS; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

EID: 84871546717     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules171214393     Document Type: Article

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