Concepedia

Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification

Ross Holland, S.-Q. Liu, Vaughan L. Crow, M.-L. Delabre, Mark W. Lubbers, Malcolm J. Bennett, Gill Norris

International Dairy Journal · 2005 · 203 citations · 31 references

DOI

Concepts

References

31

Recent advances in cheese microbiology

Tom Beresford, Nora Fitzsimons, Noelle L Brennan et al. · International Dairy Journal · 2001 · 808 citations

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The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds

Gerda Urbach · International Journal of Dairy Technology · 1997 · 246 citations

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The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar

Vaughan L. Crow, B. Curry, Michelle Hayes · International Dairy Journal · 2001 · 215 citations

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Discovering lactic acid bacteria by genomics.

Todd R. Klaenhammer, Eric Altermann, Fabrizio Arigoni et al. · PubMed · 2002 · 210 citations

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AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED‐CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS<sup>1</sup>

Charlotte Brennand, Ji‐Hyoung Ha, Robert C. Lindsay · Journal of Sensory Studies · 1989 · 171 citations

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