Section B. Bacteriology: The flavour of Cheddar cheese
- 1 October 1961
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 28 (3), 303-318
- https://doi.org/10.1017/s0022029900010906
Abstract
The review is made in the following outline: The contribution of bacteria to the development of flavor, the starter streptococci; the lactobacilli, the pediococci, the micrococci, other bacteria, and recent techniques. The biochemical aspects of flavor production. Milk[long dash]the substrate, fermentations in Cheddar cheese, proteolysis in cheese, lipolysis in Cheddar cheese, carbonyl compounds in Cheddar cheese.This publication has 90 references indexed in Scilit:
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