1961
DOI: 10.1017/s0022029900010906
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Section B. Bacteriology: The flavour of Cheddar cheese

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Cited by 39 publications
(10 citation statements)
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“…However, as mature cheeses of widely different C 2 acid content possessed strong Cheddar flavour, it seems unlikely that C 2 acid is an essential flavour component. The role of C 2 acid in flavour development has been discussed previously (Mabbitt, 1961;Marth, 1963;Forss & Patton, 1966;Kristoffersen, 1967).…”
Section: Discussionmentioning
confidence: 97%
“…However, as mature cheeses of widely different C 2 acid content possessed strong Cheddar flavour, it seems unlikely that C 2 acid is an essential flavour component. The role of C 2 acid in flavour development has been discussed previously (Mabbitt, 1961;Marth, 1963;Forss & Patton, 1966;Kristoffersen, 1967).…”
Section: Discussionmentioning
confidence: 97%
“…Le taux des lactobacilles présents dans le lait cru (L. plantarum pour cette expérience) est supérieur à celui obtenu par d'autres auteurs [28,21,14] bien que Sharpe et Mattick [34], et Mabbitt [26] signalent que les valeurs correspondantes atteintes par ces microorganismes sont comprises entre 1 et 10· germes/ml.…”
Section: Discussionunclassified
“…The role of microorganisms in the development of characteristic flavor of Cheddar cheese is well recognized (Mabbit, 1961;Reiter and Sharpe, 1971;and Lawrence et al 1976). It is well established that bacteriafree cheeses are flavorless, while those containing only starter organisms are flavorful (Reiter et al 1967).…”
Section: Role Of Microorganismsmentioning
confidence: 99%
“…Other bacteria like Lactobacillus plantarum, Lactobacillus pediococcus and Micrococcus lactis also may contribute to flavor (Mabbit, 1961;and Perry and McGillivray, 1964). Keen et al (1974) even concluded that 2-butanone, a flavor compound of Cheddar cheese, is formed only when nonstarter organisms are present.…”
Section: Role Of Microorganismsmentioning
confidence: 99%