Concepedia

Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening

Th.G. Bontinis, H MALLATOU, Eleni C. Pappa, Th. Massouras, E. Alichanidis

Small Ruminant Research · 2012 · 93 citations · 26 references

DOI

Concepts

References

26

Biochemistry of cheese ripening

Paul L.H. McSweeney · International Journal of Dairy Technology · 2004 · 1K citations

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Soluble nitrogen in Cheddar cheese: comparison of extraction procedures

C. N. Kuchroo, Patrick F. Fox · Milk science international/Milchwissenschaft · 1982 · 702 citations · Full text

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Advances in the study of proteolysis during cheese ripening

Maria J. Sousa, Ylva Ardö, Paul L.H. McSweeney · International Dairy Journal · 2001 · 686 citations

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Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

P. Molimard, Henry-Éric Spinnler · Journal of Dairy Science · 1996 · 601 citations · Full text

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Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas chromatographic analysis

Catrienus de Jong, H. T. Badings · Journal of High Resolution Chromatography · 1990 · 314 citations

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