Classification of Swiss cheese starter and adjunct cultures using Fourier transform infrared microspectroscopy.

@article{Prabhakar2011ClassificationOS,
  title={Classification of Swiss cheese starter and adjunct cultures using Fourier transform infrared microspectroscopy.},
  author={Veena Prabhakar and Nurdan A Kocaoglu-Vurma and Jennifer E Harper and Luis E. Rodriguez-Saona},
  journal={Journal of dairy science},
  year={2011},
  volume={94 9},
  pages={4374-82}
}
The acceptability of Swiss cheese largely depends on the flavor profile, and strain variations of cheese cultures will affect the final quality. Conventional biochemical methods to identify the cultures at the strain level are time-consuming and expensive, and require skilled labor. Our objective was to develop rapid classification methods of starter cultures at the strain level by using a combination of hydrophobic grid membrane filters and Fourier transform infrared (FTIR) spectroscopy. Forty… CONTINUE READING
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