Bacterial influence on characteristic flavour of cheeses made with mesophilic DL-starter

Landbrug og biologi

• propionic acid bacteria 74%
• odor compounds 72%
• Lactobacillus 64%
• cheeses 62%
• ripening 57%
• flavor 55%
• propionic acid 49%
• citrates 43%
• lactose 40%
• metabolism 38%
• bacteria 36%
• alcohols 36%
• esters 34%
• hard cheeses 32%
• umami 30%
• acetoin 29%
• sulfur amino acids 29%
• diacetyl 28%
• flavor compounds 26%
• amino acid metabolism 25%
• amino acids 25%
• lipids 23%
• carboxylic acids 23%
• milk composition 22%
• glutamic acid 22%
• aspartic acid 21%
• lactic acid bacteria 20%
• acetic acid 20%
• casein 19%
• aromatic compounds 19%
• eyes 17%
• peptides 15%
• microorganisms 14%

Teknik og materialevidenskab

• Cheeses 100%
• Flavors 85%
• Starters 83%
• Propionic acid 75%
• Bacteria 74%
• Amino acids 52%
• Metabolism 28%
• Oils and fats 25%
• Esters 24%
• Alcohols 24%
• Flavor compounds 21%
• Acids 20%
• Casein 19%
• Carboxylic acids 16%
• Lactic acid 15%
• Milk 14%
• Peptides 14%
• Acetic acid 14%
• Sulfur 10%

Medicin og biovidenskab

• Cheese 86%
• propionic acid 70%
• Lactobacillus 45%
• Bacteria 45%
• Odorants 42%
• Lactose 31%
• Citric Acid 28%
• Amino Acids 28%
• Acetoin 22%
• Diacetyl 20%
• Fats 20%
• Alcohols 20%
• Sulfur Amino Acids 19%
• Aromatic Amino Acids 18%
• Branched Chain Amino Acids 17%
• Carboxylic Acids 17%
• Lactobacillales 16%
• Caseins 15%
• Aspartic Acid 13%
• Esters 13%
• Acetates 13%
• Milk 12%
• Glutamic Acid 11%
• Peptides 8%
• Eye 8%