Flavour analysis of stirred yoghurt with cheddar cheese adding into milk

Food Science and Technology Research

Volumn 20, Issue 5, 2014, Pages 939-946

  Li, Sha ^a,b   Ma, Chengjie ^a,b   Liu, Zhenmin ^a   Gong, Guangyu ^a   Xu, Zhiping ^a,b   Xu, Aicai ^a,b   Hua, Baozhen ^a,b  

^a Technology Center of Bright Dairy and Food Co Ltd   (China)

^b Wuhan Bright Dairy Co Ltd   (China)

Author keywords

Cheddar cheese; Cold storage process; Flavour analysis; Stirred yoghurt

Indexed keywords

COLD STORAGE; ELECTRONIC TONGUES; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

CHEDDAR CHEESE; DIMETHYL DISULFIDES; FLAVOUR ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRIES (GC-MS); HIGHLY-CORRELATED; STIRRED YOGHURT; VOLATILE COMPOUNDS; WHOLE MILK POWDER;

FOOD STORAGE;

EID: 84912088225     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.20.939     Document Type: Article

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