Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses

Biochemical events that start with cheese production and continue throughout ripening are directly related to flavour development in cheese. These reactions are also affected by the physical and chemical nature of the cheese. Volatile composition and related biochemical changes in brined cheeses wer...

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Veröffentlicht in:	International dairy journal 2023-02, Vol.137, p.105508, Article 105508
Hauptverfasser:	Tekin, Ali, Hayaloglu, Ali Adnan
Format:	Artikel
Sprache:	eng
Schlagworte:	alcohols biochemistry cheesemaking cheeses chemical composition chromatography flavor manufacturing microbial ecology volatile compounds
Online-Zugang:	Volltext
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