Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: Effects of ripening temperature and adjunct culture

Dairy Science and Technology

Volumn 94, Issue 6, 2014, Pages 603-623

  Sahingil, Didem ^a   Hayaloglu, Ali A ^a   Simsek, Osman ^b   Ozer, Barbaros ^c  

^a INONU UNIVERSITY   (Turkey)

^b NAMIK KEMAL UNIVERSITY   (Turkey)

^c ANKARA UNIVERSITY   (Turkey)

Author keywords

Adjunct culture; Beyaz peynir; Proteolysis; Sensory; Texture; Volatiles; White brined cheese

Indexed keywords

DAIRIES; FOOD PROCESSING; KETONES; PROTEOLYSIS; TEXTURES; VOLATILE ORGANIC COMPOUNDS;

ADJUNCT CULTURES; BEYAZ PEYNIR; LACTOBACILLUS HELVETICUS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; SENSORY; TEXTURAL PARAMETERS; VOLATILE COMPOSITION; VOLATILES;

CHEESES;

EID: 84907762550     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-014-0185-2     Document Type: Article

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