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Characterization of traditional Egyptian Samna and comparison with processed anhydrous milk fat: A comprehensive analysis of volatile components and physiochemical properties
Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
Teresa María López-Díaz, Ángel Alegría, Jose María Rodríguez-Calleja, Patricia Combarros-Fuertes, José María Fresno, Jesús A. Santos, Ana Belén Flórez and Baltasar Mayo Dairy 4(3) 410 (2023) https://doi.org/10.3390/dairy4030027
Mustafa Şengül, Halil İbrahim Akgül and Bayram Ürkek (2023) https://doi.org/10.21203/rs.3.rs-2867157/v1
Effect of Herbal Feed Additives on Goat Milk Volatile Flavor Compounds
Jacek Antoni Wójtowski, Małgorzata Majcher, Romualda Danków, Jan Pikul, Przemysław Mikołajczak, Marta Molińska-Glura, Joanna Foksowicz-Flaczyk, Agnieszka Gryszczyńska, Zdzisław Łowicki, Karolina Zajączek, Grażyna Czyżak-Runowska, Maria Markiewicz-Kęszycka and Daniel Stanisławski Foods 12(15) 2963 (2023) https://doi.org/10.3390/foods12152963
Modelling the non-linear development of Shenley Station blue cheese volatiles during ripening using untargeted volatile fingerprinting and self-organizing maps
Organoleptic Chemical Markers of Serpa PDO Cheese Specificity
Helena Araújo-Rodrigues, António P. L. Martins, Freni K. Tavaria, Maria Teresa G. Santos, Maria João Carvalho, João Dias, Nuno B. Alvarenga and Manuela E. Pintado Foods 11(13) 1898 (2022) https://doi.org/10.3390/foods11131898
Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese
Asma Senoussi, Teresa Rapisarda, Iris Schadt, Haroun Chenchouni, Zineddine Saoudi, Sana Senoussi, Ouarda Aissaoui Zitoun, Mohammed Nasreddine Zidoune and Stefania Carpino International Dairy Journal 129 105349 (2022) https://doi.org/10.1016/j.idairyj.2022.105349
Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae
The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin
The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours
Volatile compounds and sensory changes after high pressure processing of mature “Torta del Casar” (raw ewe's milk cheese) during refrigerated storage
Francisco José Delgado-Martínez, Ana I. Carrapiso, Rebeca Contador and M. Rosario Ramírez Innovative Food Science & Emerging Technologies 52 34 (2019) https://doi.org/10.1016/j.ifset.2018.11.004
Key Odorants of Lazur, a Polish Mold-Ripened Cheese
Małgorzata A. Majcher, Kamila Myszka, Anna Gracka, Anna Grygier and Henryk H. Jeleń Journal of Agricultural and Food Chemistry 66(10) 2443 (2018) https://doi.org/10.1021/acs.jafc.6b04911
Microbial Cultures and Enzymes in Dairy Technology
Şebnem Öztürkoğlu Budak, Celalettin Koçak, Peter A. Bron and Ronald P. de Vries Advances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 182 (2018) https://doi.org/10.4018/978-1-5225-5363-2.ch010
GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ
Aroma profile of a traditionally fermented butter (smen)
Clarisse Iradukunda, Wan Moustapha Wan Aida, Ahmed Tadlaoui Ouafi, Yassir Barkouch and Abdellatif Boussaid Journal of Dairy Research 85(1) 114 (2018) https://doi.org/10.1017/S0022029917000796
Identification of Pseudomonas aeruginosa and Aspergillus fumigatus mono- and co-cultures based on volatile biomarker combinations
A H Neerincx, B P Geurts, M F J Habets, J A Booij, J van Loon, J J Jansen, L M C Buydens, J van Ingen, J W Mouton, F J M Harren, R A Wevers, P J F M Merkus, S M Cristescu and L A J Kluijtmans Journal of Breath Research 10(1) 016002 (2016) https://doi.org/10.1088/1752-7155/10/1/016002
Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters
Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese
Fotini Karali, Aikaterini Georgala, Theophilos Massouras and Stelios Kaminarides Journal of the Science of Food and Agriculture 93(8) 1845 (2013) https://doi.org/10.1002/jsfa.5978
Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese
Javier Carballo Chemical & Functional Properties of Food Components, Fermentation 20121941 (2012) https://doi.org/10.1201/b11876-4
Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould‐ripened variety
Songül Cakmakci, Engin Gundogdu, Ali A. Hayaloglu, Elif Dagdemir, Mustafa Gurses, Bulent Cetin and Deren Tahmas‐Kahyaoglu International Journal of Food Science & Technology 47(11) 2405 (2012) https://doi.org/10.1111/j.1365-2621.2012.03116.x
Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind
Francisco José Delgado, José González-Crespo, Ramón Cava and Rosario Ramírez Innovative Food Science & Emerging Technologies 12(2) 98 (2011) https://doi.org/10.1016/j.ifset.2011.01.001
Composition and volatile profiles of commercial Argentinean blue cheeses
Irma V Wolf, María C Perotti and Carlos A Zalazar Journal of the Science of Food and Agriculture 91(2) 385 (2011) https://doi.org/10.1002/jsfa.4198
Food Flavors
Henry-Eric Spinnler Chemical & Functional Properties of Food Components, Food Flavors 20116950 239 (2011) https://doi.org/10.1201/b11187-13
Sensory Analysis of Foods of Animal Origin
Barbara Zellner, Paola Dugo, Giovanni Dugo and Luigi Mondello Sensory Analysis of Foods of Animal Origin 369 (2010) https://doi.org/10.1201/b10822-26
Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”
Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses
Justa María Poveda, Eva Sánchez-Palomo, María Soledad Pérez-Coello and Lourdes Cabezas Dairy Science and Technology 88(3) 355 (2008) https://doi.org/10.1051/dst:2007021
Determination of flavour compounds in a mountain cheese by headspace sorptive extraction-thermal desorption-capillary gas chromatography-mass spectrometry
S. Panseri, I. Giani, T. Mentasti, F. Bellagamba, F. Caprino and V.M. Moretti LWT - Food Science and Technology 41(2) 185 (2008) https://doi.org/10.1016/j.lwt.2007.02.011
The formation mechanism of lactones in Gouda cheese
Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory
Luis Barron, Yolanda Redondo, Mikel Aramburu, Francisco J Pérez‐Elortondo, Marta Albisu, Ana I Nájera and Mertxe de Renobales Journal of the Science of Food and Agriculture 85(10) 1660 (2005) https://doi.org/10.1002/jsfa.2175
Electronic nose: New tool in modelling the ripening of Danish blue cheese
Partial purification and characterization of two aminotransferases from Lactococcus lactis subsp. cremoris B78 involved in the catabolism of methionine and branched-chain amino acids
Production of Sulfur Flavors by Ten Strains of
Geotrichum candidum
Celine Berger, Jeffrey A. Khan, Pascal Molimard, Nathalie Martin and Henry E. Spinnler Applied and Environmental Microbiology 65(12) 5510 (1999) https://doi.org/10.1128/AEM.65.12.5510-5514.1999
Current Knowledge of Soft Cheeses Flavor and Related Compounds
