Volatile compounds in cheeses made from raw ewes' milk ripened with a lactic culture

J Dairy Res. 2004 Aug;71(3):380-4. doi: 10.1017/s0022029904000214.
No abstract available

Publication types

  • Comparative Study

MeSH terms

  • Alcohols / analysis
  • Aldehydes / analysis
  • Animals
  • Cheese / analysis*
  • Cheese / microbiology*
  • Colony Count, Microbial
  • Endopeptidases / metabolism
  • Esters / analysis
  • Female
  • Food Handling / methods*
  • Hot Temperature
  • Humans
  • Hydrogen-Ion Concentration
  • Ketones / analysis
  • Lactococcus lactis / metabolism*
  • Lipolysis
  • Milk / microbiology*
  • Milk Proteins / metabolism
  • Odorants / analysis
  • Sheep*
  • Taste
  • Temperature
  • Volatilization

Substances

  • Alcohols
  • Aldehydes
  • Esters
  • Ketones
  • Milk Proteins
  • Endopeptidases