Skip to main content
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.