Journal of Dairy Science
Volume 89, Issue 9 , Pages 3277-3284 , September 2006

Enhanced Nutty Flavor Formation in Cheddar Cheese Made with a Malty Lactococcus lactis Adjunct Culture

  • M.E. Carunchia Whetstine

      Affiliations

    • Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
    • ,
  • M.A. Drake

      Affiliations

    • Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
    • Corresponding Author InformationCorresponding author.
    • ,
  • J.R. Broadbent

      Affiliations

    • Department of Nutrition and Food Sciences, Western Dairy Center, Utah State University, Logan 84322
    • ,
  • D. McMahon

      Affiliations

    • Department of Nutrition and Food Sciences, Western Dairy Center, Utah State University, Logan 84322

Received 17 March 2006 ,Accepted 18 April 2006.

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PII: S0022-0302(06)72364-5

doi: 10.3168/jds.S0022-0302(06)72364-5

Journal of Dairy Science
Volume 89, Issue 9 , Pages 3277-3284 , September 2006

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