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GOUT BRULE [1 record]

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Record 1 1981-12-31

English

Subject field(s)
  • Cheese and Dairy Products
CONT

However, aroma may be important for some quick ripening [cheeses]. Occasionally pure culture may produce what are known as "malt", "caramel" and "burnt" flavours. The reason for this is not known, but it is probably due to a disturbed metabolism or fermentation process ... The usual reason for the production of off-flavours is contamination

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
CONT

[Le] goût de brûlé [est] dû à S. lactis maltigenes; on ne doit pas le confondre avec le goût de cuit obtenu avec un lait chauffé trop haut, trop longtemps ou trop brutalement (...)

Spanish

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