CHEDDAR CHEESE FLAVOR .2. CHANGES IN FLAVOR QUALITY AND RIPENING PRODUCTS OF COMMERCIAL CHEDDAR CHEESE DURING CONTROLLED CURING

被引：44

作者：

KRISTOFFERSEN, T

GOULD, IA

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1960年 / 43卷 / 09期

关键词：

D O I：

10.3168/jds.S0022-0302(60)90306-4

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

收藏

页码：1202 / 1215

页数：14

相关论文

共 20 条

[1] THE RELATIONSHIP OF THE AMOUNT OF TYRAMINE AND THE NUMBERS OF STREPTOCOCCUS-FAECALIS TO THE INTENSITY OF FLAVOR IN AMERICAN CHEDDAR CHEESE
DAHLBERG, AC
KOSIKOWSKY, FV
[J]. JOURNAL OF DAIRY SCIENCE, 1948, 31 (04) : 305 - 314
[2] ITALIAN CHEESE RIPENING .4. VARIOUS FREE AMINO AND FATTY ACIDS IN COMMERCIAL PROVOLONE CHEESE
HARPER, WJ
LONG, JE
[J]. JOURNAL OF DAIRY SCIENCE, 1956, 39 (02) : 129 - 137
[3] HARPER WJ, 1949, 12TH P INT DAIR C, V2, P147
[4] A SURVEY OF VARIOUS FREE AMINO AND FATTY ACIDS IN DOMESTIC SWISS CHEESE
HINTZ, PC
SLATTER, WL
HARPER, WJ
[J]. JOURNAL OF DAIRY SCIENCE, 1956, 39 (03) : 235 - 244
[5] PAPER PARTITION CHROMATOGRAPHY OF THE FREE AMINO ACIDS IN AMERICAN CHEDDAR CHEESE
KOSIKOWSKY, FV
[J]. JOURNAL OF DAIRY SCIENCE, 1951, 34 (03) : 228 - 234
[6] KRISTOFFERSEN T, 1958, J DAIRY SCI, V41, P717
[7] THE RELATIONSHIP OF SERINE DEAMINATION AND HYDROGEN SULFIDE PRODUCTION BY LACTOBACILLUS-CASEI TO CHEDDAR CHEESE FLAVOR
KRISTOFFERSEN, T
NELSON, FE
[J]. JOURNAL OF DAIRY SCIENCE, 1955, 38 (12) : 1319 - 1325
[8] KRISTOFFERSEN T, 1959, 15 P INT DAIR C, V2, P721
[9] KRISTOFFERSON T., 1959, MILK PROD JOUR, V50, P14
[10] LANE C. B., 1939, Iowa St, Coll. J. Sci., V13, P149