Queijos: aspectos químicos, bioquímicos e microbiológicos

Química Nova

Katia S. P. Perry¹ 

[1] ,Comissão Nacional de Energia Nuclear Centro de Desenvolvimento da Tecnologia Nuclear Serviço de Química e RadioquímicaBelo Horizonte MG

关键词: cheeses;    chemistry;    micro-organisms;   

DOI  :  10.1590/S0100-40422004000200020

来源: SciELO

【 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】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License