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Filtering by: Academic Affiliation Food Science and Technology Creator Bills, Donald D.

The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Creator:

Bills, Donald D.

Abstract:

During the course of ripening, Cheddar cheese frequently develops a flavor defect described as fruity. Recent work has indicated that the use of certain starter cultures ultimately results in the development of the defect as the cheese ages. The flavor compounds responsible for the defect, however, have not been elaborated....

Resource Type:

Dissertation
A method for the determination of the free fatty acids of Cheddar cheese

Creator:

Bills, Donald D.

Abstract:

The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the...

Resource Type:

Masters Thesis