An analysis of the volatile flavour compounds in a soft raw goat milk cheese

The major components of the musty cow rind cheeses were identified in a soft raw goat milk cheese as heptan-2-one, nonan-2-one, their corresponding secondary alcohols, some esters and sulfur compounds. Their production was associated with the manufacturing process and its influence on the microbial...

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Veröffentlicht in:	Biotechnology letters 1997-02, Vol.19 (2), p.143-145
Hauptverfasser:	SABLE, S, LETELLIER, F, COTTENCEAU, G
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcohols Aldehydes Biological and medical sciences Biotechnology Cheese Dairy products Esters Food industries Fundamental and applied biological sciences. Psychology Goats Manufacturing industry Microbial activity Microorganisms Milk Milk and cheese industries. Ice creams Raw Sulfur
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Zusammenfassung:	The major components of the musty cow rind cheeses were identified in a soft raw goat milk cheese as heptan-2-one, nonan-2-one, their corresponding secondary alcohols, some esters and sulfur compounds. Their production was associated with the manufacturing process and its influence on the microbial activity. However a specificity in goat cheese compounds was displayed concerning in particular limonene and some ketones, alcohols and aldehydes.
ISSN:	0141-5492 1573-6776
DOI:	10.1023/A:1018308329840