Wang, Fang;Fan, Wanning;Liu, Nian;Sun, Xuemei published 《Effect of Saccharomyces cerevisiae-inoculated milk on the quality of cheese-like products during storage》 in . The article was appeared in 《Journal of Food Processing and Preservation》. They have made some progress in their research.Product Details of 124-06-1 The article mentions the following:
The development of new cheese with novel flavors is an increasing trend in the cheese market. Three exptl. cheese-like products (ECs) with different processing parameters were manufactured from Saccharomyces cerevisiae-fermented milk, and their composition, functionality, volatile compounds, and sensory characteristics were compared with those of model Cheddar cheese (CC) during storage. Compared with CC, ECs had higher moisture content, yield, and pH but lower protein and fat content. In the early stage of storage, CC had the highest hardness and storage modulus, however, these values were higher in ECs than in CC with storing. After 90 days of storage, S. cerevisiae-inoculated milk significantly increased the levels of alcs. and esters in the ECs, contributing to high taste scores, especially ECs manufactured with high saccharose. Overall, cheese-like products manufactured from S. cerevisiae-fermented milk had a high yield, good functionality, and improved flavor profile and taste, with market potential. Novelty impact statement : The development of new cheese with novel flavors is an increasing trend. Cheese-like products were manufactured from Saccharomyces cerevisiae-fermented milk. The resulted product had improved flavor profile and taste, with market potential. And Ethyl tetradecanoate (cas: 124-06-1) was used in the research process.
Ethyl tetradecanoate(cas: 124-06-1) is a natural product found in Psidium guajava, Litchi chinensis, and other organisms.Product Details of 124-06-1Ethyl myristate is a long-chain fatty acid ethyl ester resulting from the formal condensation of the carboxy group of myristic acid with the hydroxy group of ethanol.
Reference:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics