"Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture" by M. E. Carunchia-Whetstine

Selected Works of Jeff R. Broadbent

Follow Contact

Article

Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture

Journal of Dairy Science

M. E. Carunchia-Whetstine
M. A. Drake
Jeffery R. Broadbent, Utah State University
D. McMahon

Document Type

Article

Publisher

Elsevier

Publication Date

1-1-2006

DOI

10.3168/jds.S0022-0302(06)72364-5

Abstract

Strecker aldehyde; Cheddar cheese flavor; adjunct culture; Lactococcus lactis

Citation Information

Carunchia Whetstine, M. E., M. A. Drake, J. R. Broadbent, and D. McMahon. 2006. Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture. J. Dairy Sci. 89:3277-3284.