Enhancement of ester formation in Camembert cheese by addition of ethanol

Hong, Q; Wang, G; Zhang, QX; Tian, FW; Liu, XM; Zhao, JX; Chen, YQ; Zhang, H; Chen, W

Liu, XM (reprint author), Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Peoples R China.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2017; 70 (2): 220

Abstract

Ethyl esters are often detected at trace levels in Camembert cheese. This study investigated how the addition of ethanol prior to cheesemaking influen......

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