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June 1, 1974Journal of Dairy Research

The formation of 2-butanone and 2-butanol in Cheddar cheese

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Authors

AKA. R. KeenNHS GrampianNWN. J. WalkerFonterra (New Zealand)MPM. F. Peberdy

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Cite This Study

Keen et al. (1974) studied this question.

synapsesocial.com/papers/6a90df24fae915895c360a3ehttps://doi.org/10.1017/s002202990001966x
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Identification of Volatile Carbonyl Compounds from Cheddar Cheese1960 · 88 citations
  2. 2Identification Methods for Microbiologists1969 · 331 citations
  3. 3A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI1960 · 5,354 citations
  4. 4Diacetyl, acetoin, 2,3-butyleneglycol, 2-butanone and 2-butanol concentrations in ripening Cheddar cheese1974 · 22 citations