Aroma components of long ripened cheese and their origin, variation and contribution to flavour
Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compou...
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| Format: | First cycle, G2E |
| Language: | Swedish Inglés |
| Published: |
2021
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| Subjects: | |
| Online Access: | https://stud.epsilon.slu.se/17186/ |
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