J.L. Berdagué
Institut national de la recherche agronomique
4 Papers
J.L. Berdagué is an academic researcher from Institut national de la recherche agronomique. The author has contributed to research in topics: Raw milk & Population. The author has an hindex of 4, co-authored 4 publications.
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Papers
Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese
TL;DR: The effects of pasteurization and fat composition were studied simultaneously during the manufacture of experimental semi-hard cheeses as mentioned in this paper, and the sensory profile of all of the cheeses showed predominantly milky flavors.
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The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheeses.
TL;DR: There was no linear correlation between microbial flora data and sensory characteristics as measured in this study, and the different cheeses were characterized by the same balance of the microbial population assessed by microbial counts on different media.
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Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and α-tocopherol
TL;DR: Principal component analysis showed that the differences between cheeses obtained on the 3 diets were repeatable, and the EL diet successfully enhanced cheese nutritional value without noticeably changing its flavor.
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Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese
TL;DR: This study shows that yeast contribution is species-specific and that K. lactis, at a population of 10(6) viable cells/g, can influence Cantalet cheese flavor.
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