id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
work_n2n4tolwjvbmpnt5jzje3ish5q	Carolina Nájera-Domínguez	Comparison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type cheeses	2014	19	.pdf	application/pdf	7838	2267	83	Comparison of volatile compounds produced by wild Lactococcus lactis in miniature miniature Chihuahua-type cheeses manufactured with different strains of L. strains were isolated from raw milk dairy products, vegetables, and different commercial dairy starter cultures (Table 1). Table 1 Strains of Lactococcus lactis used in the manufacture of Chihuahua-type miniature cheeses Fig. 1 Volatile compound profiles observed in pasteurized milk Chihuahua cheese (brands 5 and 3) and raw milk cheeses had acetoin and butyric acid as the major volatile components, whereas the raw milk cheese had caproic and butyric acids as the main volatile components among the volatile profiles of cheeses manufactured with pasteurized milk and raw Lactococcus lactis isolated from different vegetables, raw-milk cheeses and commercial starter cultures. Comparison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type cheeses Comparison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type cheeses	./cache/work_n2n4tolwjvbmpnt5jzje3ish5q.pdf	./txt/work_n2n4tolwjvbmpnt5jzje3ish5q.txt