Volatile compounds produced in cheese by pseudomonas strains of dairy origin belonging to six different species.

@article{Morales2005VolatileCP,
  title={Volatile compounds produced in cheese by pseudomonas strains of dairy origin belonging to six different species.},
  author={Pilar Morales and Estrella Fern{\'a}ndez-Garc{\'i}a and Manuel N{\'u}{\~n}ez},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 17},
  pages={6835-43}
}
Production of volatile compounds by seven Pseudomonas strains belonging to six different species, Ps. brenneri, Ps. graminis, Ps. libanensis, Ps. lundensis, Ps. putida, and Ps. rhodesiae, was investigated, with the aim of elucidating their possible contribution to the volatile profile of cheese. Laboratory-scale cheeses were made from pasteurized milk of… CONTINUE READING