Concepedia

Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination

Deniz Baş, Perihan Kendirci, Pelin Salum, Gökçe Gövce, Zafer Erbay

Food and Bioproducts Processing · 2019 · 39 citations · 30 references

DOI

Concepts

References

30

Key odorants in various cheese types as determined by gas chromatography-olfactometry

P.M.G. Curioni, J.O. Bosset · International Dairy Journal · 2002 · 720 citations

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Cheese flavour formation by amino acid catabolism

Mireille Yvon, Liesbeth Rijnen · International Dairy Journal · 2001 · 717 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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Flavor of Cheddar Cheese: A Chemical and Sensory Perspective

T. K. Singh, M.A. Drake, Keith R. Cadwallader · Comprehensive Reviews in Food Science and Food Safety · 2003 · 412 citations

, , +17

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

Ross Holland, S.-Q. Liu, Vaughan L. Crow et al. · International Dairy Journal · 2005 · 203 citations

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