Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model

Food Research International

Volumn 62, Issue , 2014, Pages 432-440

  Cavanagh, Daniel ^a   Kilcawley, Kieran N ^a   O'Sullivan, Maurice G ^b   Fitzgerald, Gerald F ^b   McAuliffe, Olivia ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Flavour; Gouda; Microfluidisation; Non dairy

Indexed keywords

AMINO ACIDS; CHEESES; ENZYME ACTIVITY; FLAVORS; ODORS; PROTEOLYSIS;

CARBOHYDRATE FERMENTATION; CHEESE-MAKING PROCESS; GOUDA; INTRACELLULAR ENZYME; METABOLIC CAPABILITIES; MICROFLUIDISATION; NON-DAIRY; PHYSICO-CHEMICAL ANALYSIS;

DAIRIES;

EID: 84899021873     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.03.043     Document Type: Article

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