Production of a Romano Cheese Flavor by Enzymic Modification of Butterfat

ACS Symposium Series - Biogeneration of Aromas ◽

10.1021/bk-1986-0317.ch028 ◽

1986 ◽

pp. 370-378 ◽

Author(s):

Kuo-Chung M. Lee ◽

Huang Shi ◽

An-Shun Huang ◽

James T. Carlin ◽

Chi-Tang Ho ◽

...

Keyword(s):

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Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution

FEMS Microbiology Letters ◽

10.1111/1574-6968.12328 ◽

2013 ◽

Vol 350 (2) ◽

pp. 231-238 ◽

Author(s):

Balasubramanian Ganesan ◽

Kelly Brown

Keyword(s):

Cheddar Cheese ◽

Cheese Flavor ◽

Sodium Substitution

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The Relationship of Serine Deamination and Hydrogen Sulfide Production by Lactobacillus casei to Cheddar Cheese Flavor

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(55)95114-6 ◽

1955 ◽

Vol 38 (12) ◽

pp. 1319-1325 ◽

Author(s):

T. Kristoffersen ◽

F.E. Nelson

Keyword(s):

Hydrogen Sulfide ◽

Lactobacillus Casei ◽

Cheddar Cheese ◽

Cheese Flavor ◽

Sulfide Production ◽

Hydrogen Sulfide Production ◽

Relationship Of ◽

The Relationship

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Production of Blue cheese flavor via submerged fermentation by Penicillium roqueforti

Journal of Agricultural and Food Chemistry ◽

10.1021/jf60170a024 ◽

1970 ◽

Vol 18 (4) ◽

pp. 567-569 ◽

Author(s):

John Howard. Nelson

Keyword(s):

Submerged Fermentation ◽

Penicillium Roqueforti ◽

Blue Cheese ◽

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The effects of milk, its ingredients and salt on cheese flavor

Improving the Flavour of Cheese ◽

10.1533/9781845693053.2.239 ◽

2007 ◽

pp. 239-251

Author(s):

V.V. Mistry

Keyword(s):

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Inocula for Blue-Veined Cheeses and Blue Cheese Flavor

Microbial Technology ◽

10.1016/b978-0-12-551502-3.50014-1 ◽

1979 ◽

pp. 201-210 ◽

Author(s):

GERARD J. MOSKOWITZ

Keyword(s):

Blue Cheese ◽

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4726954 Lipolytic enzyme derived from a aspergillus microorganism having an accelerating effect on cheese flavor development

Biotechnology Advances ◽

10.1016/0734-9750(88)90149-8 ◽

1988 ◽

Vol 6 (2) ◽

pp. 253

Keyword(s):

Lipolytic Enzyme ◽

Cheese Flavor ◽

Flavor Development

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Defining cheese flavor

Improving the Flavour of Cheese ◽

10.1533/9781845693053.3.370 ◽

2007 ◽

pp. 370-400 ◽

Author(s):

M.A. Drake

Keyword(s):

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Microencapsulation of Bacterial Cell-Free Extract to Produce Acetic Acid for Enhancement of Cheese Flavor

Journal of Food Science ◽

10.1111/j.1365-2621.1982.tb12887.x ◽

1982 ◽

Vol 47 (6) ◽

pp. 1803-1807 ◽

Author(s):

S. D. BRAUN ◽

N. F. OLSON ◽

R. C. LINDSAY

Keyword(s):

Acetic Acid ◽

Bacterial Cell ◽

Cell Free Extract ◽

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Biogenesis of cheese flavor

Journal of Agricultural and Food Chemistry ◽

10.1021/jf60188a006 ◽

1973 ◽

Vol 21 (4) ◽

pp. 573-575 ◽

Author(s):

Thorvald Kristoffersen

Keyword(s):

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CONTINUOUS PRODUCTION OF BLUE-TYPE CHEESE FLAVOR BY SUBMERGED FERMENTATION OF Penicillium roqueforti

Journal of Food Science ◽

10.1111/j.1365-2621.1974.tb02963.x ◽

1974 ◽

Vol 39 (3) ◽

pp. 620-622 ◽

Author(s):

BASANTK. DWIVEDI ◽

JOHN E. KINSELLA

Keyword(s):

Submerged Fermentation ◽

Continuous Production ◽

Penicillium Roqueforti ◽

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