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Filtering by: Creator Stierwalt, Harrison D. Remove constraint Creator: Stierwalt, Harrison D. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Subject Cheese -- Microbiology Remove constraint Subject: Cheese -- Microbiology

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  • 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
    Full Text:
    . D. in Food Science (Name) (Degree) (Major) Date thesis is presented February 18, 1966

  • Lactic streptococci and the fruity flavor defect of cheddar cheese

    Creator:
    Bodyfelt, F. W.
    Abstract:
    The tendency for certain single- and mixed-strain lactic starter cultures to develop a fruity and/or fermented off-flavor in ripening Cheddar cheese was traced to certain strains of Streptococcus lactis in the starter. A very intense fruity and/or fermented flavor developed in experimental cheeses when one particular S. lactis strain was...
    Resource Type:
    Masters Thesis
    Full Text:
    extended to me by Drs. E. A. Day, R. C. Lindsay, D. D. Bills and W. E. Sandine during the