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The effects of milk fat on the ripening of Gouda cheese. I. The effects of milk fat on the formation of volatile fatty acids in Gouda cheese


The effects of milk fat on the ripening of Gouda cheese. I. The effects of milk fat on the formation of volatile fatty acids in Gouda cheese



Jap. J. Dairy Sci 13(6): A228-39



In whole milk Gouda cheese much more isobutyric acid and more n-butyric, caproic and caprylic acids were formed than in skim-milk Gouda cheese, which on the other hand contained much more acetic acid.

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Related references

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