Concepedia

Enhancement of soft cheese flavour using animal lipase preparations

A.A. El Neshawy, A.A.Abdel Baky, S.M. Farahat

Food Chemistry · 1983 · 10 citations · 9 references

Concepts

AgricultureDairy ScienceFood ScienceCheese ScienceEnzymologyFood EngineeringCheese ChemistryCheese EnzymologyCheese Quality EvaluationCheese TextureFresh CheeseSoft Cheese TechnologyCheese Aroma Compounds From LipolysisCheese Flavor Development From LipolysisLipase InhibitorsLipolysis During Cheese Ripening

References

9

429. Studies on Egyptian Domiati cheese

A. H. Fahmi, H. A. Sharara · Journal of Dairy Research · 1950 · 93 citations

Agriculture, Dairy Science, Food Science +17

Production of Volatile Fatty Acids by Some Lactic Acid Bacteria. II. Selective Formation of Volatile FattyAcids by Degradation of Amino Acids

Toshitaka NAKAE, John A. Elliott · Journal of Dairy Science · 1965 · 85 citations · Full text

Life Sciences, Food Science, Microbiology +17

Accelerated Cheddar Cheese Ripening by Added Microbial Enzymes

V.K. Sood, F.V. Kosikowski · Journal of Dairy Science · 1979 · 71 citations · Full text

Agriculture, Dairy Science, Food Science +14

Volatile Fatty Acids Produced by Some Lactic Acid Bacteria. I. Factors Influencing Production of Volatile Fatty Acids from Casein Hydrolysate

Toshitaka NAKAE, John A. Elliott · Journal of Dairy Science · 1965 · 65 citations · Full text

Agriculture, Food Science, Microbiology +17

Direct Chromatographic Determination of Acetic, Propionic and Butyric Acids in Cheese

W.J. Harper · Journal of Dairy Science · 1953 · 43 citations · Full text

Agriculture, Chemistry, Food Science +10