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- Ozturkoglu-Budak, S.; Gursoy, A.; Aykas, D.P.; Koçak, C.; Dönmez, S.; de Vries, R.P.; Bron, P.A.
- Journal of dairy science 2016 v.99 no.7 pp. 5120-5131
- ripening, etc ; 2-heptanone; alcohols; alpha-pinene; carboxylic acids; cheeses; dairy farming; esters; farms; odors; toluene; volatile compounds; Show all 12 Subjects
- ... The formation of volatile compounds in Turkish Divle Cave cheese produced in 3 different dairy farms was determined during production and ripening, revealing 110 compounds including acids, alcohols, ketones, esters, and terpenes. The presence and concentration of these volatile compounds varied between specific phases of the production and the 120-d ripening process. Smaller differences were also ...