ShareDEVELOPMENT OF FLAVOUR DEFECTS IN PASTEURIZED DOUBLE CREAM DURING STORAGE AT 6 AND 10 DEG C.
Author(s) : GRIFFITHS M., PHILLIPS J., MUIR D.
Type of article: Article
Summary
THERE IS A CORRELATION BETWEEN CREAM PROTEOLYSIS, THE DEVELOPMENT OF A BITTER FLAVOUR AND THE PRESENCE OF BACILLUS SPP. THE PRESENCE OF FLUORESCENT STRAINS OF PSEUDOMONAS SPP IS ASSOCIATED WITH PROTEOLYSIS AND THAT OF NON FLUORESCENT STRAINS TO LIPOLYSIS. ENTEROBACTERIACEAE MAY BE ASSOCIATED TO A LIPOLYTIC BREAKDOWN. -(Bull. bibliogr. CDIUPA, FR., 15, N.11, 1981/11, 72, 162061.
Details
- Original title: DEVELOPMENT OF FLAVOUR DEFECTS IN PASTEURIZED DOUBLE CREAM DURING STORAGE AT 6 AND 10 DEG C.
- Record ID : 1982-2025
- Languages: English
- Source: J. Soc. Dairy Technol. - vol. 34 - n. 4
- Publication date: 1981
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