An analysis of the volatile flavour compounds in a soft raw goat milk cheese

@article{Sabl2004AnAO,
  title={An analysis of the volatile flavour compounds in a soft raw goat milk cheese},
  author={Sophie Sabl{\'e} and Franck Letellier and Gilles Cottenceau},
  journal={Biotechnology Letters},
  year={2004},
  volume={19},
  pages={143-146}
}
The major components of the musty cow rind cheeses were identified in a soft raw goat milk cheese as heptan-2-one, nonan-2-one, their corresponding secondary alcohols, some esters and sulfur compounds. Their production was associated with the manufacturing process and its influence on the microbial activity. However a specificity in goat cheese compounds… CONTINUE READING