Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria

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• 作者：Taliana Kê ; nia Alves Bezerra^a ; ^{taliana.kenia@hotmail.com} ; Narciza Maria de Oliveira Arcanjo^a ; Ana Rita Ribeiro de Araú ; jo^a ; Angela Lima Menê ; ses de Queiroz^a ; Maria Elieidy Gomes de Oliveira^a ; Ana Maria Pereira Gomes^b ; Marta Suely Madruga^a
• 关键词：Aroma ; Cheese ; Dairy products ; GC/MS ; Probiotics
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PB
• 页码：209-215
• 全文大小：585 K
• 卷排序：76

文摘

Probiotic bacteria and storage affect the flavour in goat Coalho cheese. Storage time influenced the increased production of volatile compounds in goat Coalho cheese. The probiotic mix of bacteria cultures led to production of volatile compounds from the 1st day following processing.