Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing

Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing

(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma compounds’ intensity of EMC have been rarely investigated. Therefore, this study was done to determine the influence of inc...

Full description

Bibliographic Details
Main Authors: Peng Gao, Yanling Su, Wenyuan Zhang, Xiaoyang Pang, Ning Xie, Min Zhang, Jiaping Lv, Shuwen Zhang
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Gels
Subjects:
enzyme-modified cheese
proteolysis
lipolysis
flavor compounds
aroma compounds
Online Access:https://www.mdpi.com/2310-2861/8/3/160

Internet

https://www.mdpi.com/2310-2861/8/3/160

Similar Items