Production of Volatile Sulfur Compounds from Inorganic Sulfur by Lactococci
Production of volatile sulfur compounds in cheese is associated with desirable flavors. The direct source of these compounds has been assumed to arise from the metabolism of methionine and cysteine. However, the methionine concentration in cheese rises above the amount found in casein during aging,...
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| Format: | Others |
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DigitalCommons@USU
2003
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| Online Access: | https://digitalcommons.usu.edu/etd/5493 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6556&context=etd |