Queijos: aspectos químicos, bioquímicos e microbiológicos

By Katia S. P. Perry. 2004

102 citations recorded by the source corpus.

This article presents a brief historical outline of cheese manufacture. Chemical, biochemical and microbiological aspects are presented: the main constituents of curd, the reactions involved in the development of flavour, and the role of micro-organisms and enzymes in the fermentation and maturation processes. A brief description of the characteristics of some cheeses is also given.

Subfields: Forestry

View Paper: https://www.semanticscholar.org/paper/c37478b5ae828664ef4104b27db88f714eabf39d