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February 1, 1974Journal of Dairy Research

Diacetyl, acetoin, 2,3-butyleneglycol, 2-butanone and 2-butanol concentrations in ripening Cheddar cheese

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Authors

AKA. R. KeenNHS GrampianNWN. J. WalkerFonterra (New Zealand)

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Keen et al. (1974) studied this question.

synapsesocial.com/papers/6a90df6c5d48fdaeb8cae51dhttps://doi.org/10.1017/s0022029900014928
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Also Consider

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

  1. 1Evolution of Volatile Compounds in Ripening Raw and Pasteurized Milk Cheddar Cheese Observed by Gas Chromatography1962 · 33 citations
  2. 2Neutral volatiles in cheddar cheese made aseptically with and without starter culture1968 · 41 citations
  3. 3Distribution of Diacetyl Reductase among Bacteria1963 · 75 citations
  4. 4Formation of methyl ketones as artifacts during steam distillation of Cheddar cheese and butter-oil1963 · 26 citations