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Queijos: aspectos químicos, bioquímicos e microbiológicos

By Perry Katia S. P.

Abstract

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

Topics: cheeses, chemistry, micro-organisms, Chemistry, QD1-999, Science, Q, DOAJ:Chemistry (General), DOAJ:Chemistry
Publisher: Sociedade Brasileira de Química
Year: 2004
OAI identifier: oai:doaj.org/article:159bd2439f8f4ba192f145b7df4938a9
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  • https://doaj.org/toc/0100-4042 (external link)
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  • https://doaj.org/article/159bd... (external link)
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