2010•Unpublished venueRequires access

Cheese‐Ripening and Cheese Flavour Technology

B. A. Law

Abstract

This chapter contains sections titled: Introduction The breakdown of milk proteins to flavour compounds in cheese Breakdown of milk lipids in cheese Lactose and citrate metabolism in cheese The commercial drive for cheese-ripening and flavour technology Commercial opportunities created by cheese-ripening and flavour technologies Methods for the controlled and accelerated ripening of cheese EMCs and cheese flavour products Acknowledgements References

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Available abstract

Key concepts: Flavour, Ripening, Cheese ripening, Food science, Chemistry