Microencapsulation of Bacterial Cell‐Free Extract to Produce Acetic Acid for Enhancement of Cheese Flavor
- 1 November 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (6) , 1803-1807
- https://doi.org/10.1111/j.1365-2621.1982.tb12887.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Quantification of lactones in ripening pasteurized milk blue cheese containing added microbial lipasesJournal of Agricultural and Food Chemistry, 1975
- Changes in Cheddar Cheese by Commercial Enzyme PreparationsJournal of Dairy Science, 1975
- Accelerated Ripening of Swiss Cheese CurdJournal of Dairy Science, 1971
- Production of Volatile Acids During Cheddar Cheese RipeningCanadian Institute of Food Technology Journal, 1969
- Relation of Flavor Development in Cheddar Cheese to Chemical Changes in the Fat of the CheeseJournal of Dairy Science, 1969
- Cheddar Cheese Flavor. IV. Directed and Accelerated Ripening ProcessJournal of Dairy Science, 1967
- Volatile Acids and the Aroma of Cheddar CheeseJournal of Dairy Science, 1963
- Leucine Metabolism of Streptococcus lactis Var. maltigenes. I. Conversion of Alpha-Ketoisocaproic Acid to Leucine and 3-MethylbutanalJournal of Dairy Science, 1955
- Liberation of Fatty Acids during Making and Ripening of Cheddar CheeseJournal of Dairy Science, 1949
- Fat Degradation in Cheddar Cheese Made from Pasteurized Milk, Without and With Added LipaseJournal of Dairy Science, 1945