Volatile compounds in cheeses made from raw ewes' milk ripened with a lactic culture.
Centeno
Juan A
JA
Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, Madrid, E-28040 Spain.
Fernández-García
Estrella
E
Gaya
Pilar
P
Tomillo
Javier
J
Medina
Margarita
M
Nuñez
Manuel
M
D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D015169:Colony Count, Microbial; D010450:Endopeptidases / Q000378:metabolism; D004952:Esters / Q000032:analysis; D005260:Female; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007659:Ketones / Q000032:analysis; D013294:Lactococcus lactis / Q000378:metabolism*; D008066:Lipolysis; D008892:Milk / Q000382:microbiology*; D008894:Milk Proteins / Q000378:metabolism; D009812:Odorants / Q000032:analysis; D012756:Sheep; D013649:Taste; D013696:Temperature; D014835:Volatilization
D000438:Alcohols; D000447:Aldehydes; D004952:Esters; D007659:Ketones; D008894:Milk Proteins; D010450:Endopeptidases