Cheese: chemical, biochemical and microbiological aspects

Química Nova

Perry, Katia S. P.¹  Comissão Nacional de Energia Nuclear, Belo Horizonte¹ 

关键词: cheeses;    chemistry;    micro-organisms.;   

DOI  :  10.1590/S0100-40422004000200020

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

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.

【 授权许可】

Unknown