| dc.contributor.author |
Massouras, T |
en |
| dc.contributor.author |
Pappa, EC |
en |
| dc.contributor.author |
Mallatou, H |
en |
| dc.date.accessioned |
2014-06-06T06:47:07Z |
|
| dc.date.available |
2014-06-06T06:47:07Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.issn |
1364727X |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1111/j.1471-0307.2006.00268.x |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3398 |
|
| dc.subject |
Goats' milk |
en |
| dc.subject |
Sheep's milk |
en |
| dc.subject |
Teleme cheese flavour |
en |
| dc.subject |
Volatile compounds |
en |
| dc.subject.other |
acid |
en |
| dc.subject.other |
alcohol |
en |
| dc.subject.other |
aldehyde |
en |
| dc.subject.other |
flavoring agent |
en |
| dc.subject.other |
ketone derivative |
en |
| dc.subject.other |
volatile agent |
en |
| dc.subject.other |
analytic method |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
cheese |
en |
| dc.subject.other |
cheesemaking |
en |
| dc.subject.other |
concentration response |
en |
| dc.subject.other |
gas chromatography |
en |
| dc.subject.other |
goat |
en |
| dc.subject.other |
headspace analysis |
en |
| dc.subject.other |
mass spectrometry |
en |
| dc.subject.other |
milk production |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
priority journal |
en |
| dc.subject.other |
sheep |
en |
| dc.subject.other |
teleme cheese |
en |
| dc.subject.other |
Capra hircus |
en |
| dc.subject.other |
Ovis aries |
en |
| dc.title |
Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1111/j.1471-0307.2006.00268.x |
en |
| heal.publicationDate |
2006 |
en |
| heal.abstract |
The headspace compounds of teleme cheese made from sheep's milk, goats' milk or mixture of sheep's and goats' milk (50:50) were analysed during ripening by static headspace gas chromatography-mass spectrometry. A total of 21 major compounds were identified, including aldehydes (7), alcohols (5), ketones (4), and acids (2). All types of cheeses contained approximately the same volatiles at different concentrations. The total volatile compounds (TVC) increased during ripening. Cheeses made from sheep's milk showed the highest level of TVC, whereas cheeses made from goats' milk showed the lowest one. © 2006 Society of Dairy Technology. |
en |
| heal.journalName |
International Journal of Dairy Technology |
en |
| dc.identifier.issue |
4 |
en |
| dc.identifier.volume |
59 |
en |
| dc.identifier.doi |
10.1111/j.1471-0307.2006.00268.x |
en |
| dc.identifier.spage |
250 |
en |
| dc.identifier.epage |
256 |
en |