Lactic streptococci and the fruity flavor defect of cheddar cheese

Autor: Bodyfelt, F. W. (Floyd W.), 1937

The tendency for certain single- and mixed-strain lactic starter cultures to develop a fruity and/or fermented off-flavor in ripening Cheddar cheese was traced to certain strains of Streptococcus lactis in the starter. A very intense fruity and/or fe

Externí odkaz: http://hdl.handle.net/1957/26793

Effect of stabilizing agents and aspartame on the sensory propertiesof orange sherbert

Autor: McGill, L. A., McPherson, B. A., Bodyfelt, F. W.

Publikováno v: Journal of Food Science (Wiley-Blackwell); May/Jun1978, Vol. 43 Issue 3, p935, 0p

Psychrotrophic Bacillus spp. in Fluid Milk Products: A Review.

Autor: Meer RR; Department of Food Science and Technology, Oregon State University and Western Dairy Foods Research Center, Wiegand Hall 100, Corvallis, Oregon 97331-6602., Baker J; Department of Food Science and Technology, Oregon State University and Western Dairy Foods Research Center, Wiegand Hall 100, Corvallis, Oregon 97331-6602., Bodyfelt FW; Department of Food Science and Technology, Oregon State University and Western Dairy Foods Research Center, Wiegand Hall 100, Corvallis, Oregon 97331-6602., Griffiths MW; Department of Food Science and Technology, Oregon State University and Western Dairy Foods Research Center, Wiegand Hall 100, Corvallis, Oregon 97331-6602.

Publikováno v: Journal of food protection [J Food Prot] 1991 Dec; Vol. 54 (12), pp. 969-979.