Time-temperature effects on microbial, chemical and sensory changes during cooling and aging of cheddar cheese.
Torres
J A
JA
Department of Food Science and Technology, Oregon State University, Corvallis 97331-6602, USA.
Bouzas
J
J
Kirby
C
C
Almonacid Merino
S F
SF
Kantt
C A
CA
Simpson
R
R
Banga
J R
JR
D001419:Bacteria / Q000254:growth & development; D002264:Carboxylic Acids / Q000032:analysis / Q000378:metabolism; D002611:Cheese / Q000032:analysis / Q000382:microbiology; D005511:Food Handling / Q000379:methods; D005524:Food Technology / Q000379:methods*; D006801:Humans; D007700:Kinetics; D009812:Odorants; D013649:Taste; D013696:Temperature; D013997:Time Factors
D002264:Carboxylic Acids