Cheese: Biochemistry of Cheese Ripening

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 667-674

  McSweeney, P L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84954140040     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00080-7     Document Type: Chapter

References (8)

1. Ardo Y. Flavour formation by amino acid catabolism. Biotechnology Advances 2006, 24:238-242.
2. Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H. Fundamentals of Cheese Science 2000, Aspen Publishers, Gaithersburg, MD.
3. Cheese: Chemistry, Physics and Microbiology 2004, Vols. 1 and 2. Elsevier, Amsterdam, The Netherlands. 3nd edn. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
4. Fox P.F., O'Connor T.P., McSweeney P.L.H., Guinee T.P., O'Brien N.M. Cheese: Physical, biochemical and nutritional aspects. Advances in Food and Nutrition Research 1996, 39:163-328.
5. Fox P.F., Wallace J.M. Formation of flavour compounds in cheese. Advances in Applied Microbiology 1997, 45:17-85.
6. McSweeney P.L.H., Sousa M.J. Biochemical pathways for the production of flavour compounds in cheese during ripening: A review. Le Lait 2000, 80:293-324.
7. Upadhyay V.K., McSweeney P.L.H., Magboul A.A.A., Fox P.F. Proteolysis in cheese during ripening. General Aspects 2004, Vol. 1:392-433. Elsevier Applied Science, Amsterdam, The Netherlands. 3rd edn. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
8. Yvon M., Rijnen L. Cheese flavour formation by amino acid catabolism. International Dairy Journal 2001, 11:185-201.