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The effect of the microbial flora on the flavour and free fatty acid composition of cheddar cheese*

✍ Scribed by Reiter, B.; Fryer, T. F.; Pickering, A.; Chapman, Helen R.; Lawrence, R. C.; Sharpe, M. Elisabeth

Book ID
118241707
Publisher
Cambridge University Press
Year
1967
Tongue
English
Weight
974 KB
Volume
34
Category
Article
ISSN
0022-0299

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Lauric acid imparts soapy taste to edible oil and to fried bread in the concentration of less than 1 g,kg-', palmitic acid and stearic acid taste neutral in the concentration of up to 20 g k g -', oleic acid is neutral in thc same concentration range, while purified linoleic acid tastes slightly bit