Effect of milk fractions on the oxidoreduction potential evolution during electroreduction of milk

Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds

“…In the literature, addition of chemical compounds like dithiotreitol, potassium ferricyanide, sodium borohydride, cysteine (Bolduc et al 2006b; Kieronczyk et al 2006; Ignatova et al 2009) or the use of gasses like oxygen, nitrogen and hydrogen (Ignatova et al 2009; Jeanson et al 2009; Martin et al 2010, 2011; Ebel et al 2011) or the application of electro-reduction (Bolduc et al 2006a; Schreyer et al 2006, 2008; Haratifar et al 2011) have been used to control the redox potential of dairy products.…”