Queijos: aspectos químicos, bioquímicos e microbiológicos

Abstract

CHEESE: CHEMICAL, BIOCHEMICAL AND MICROBIOLOGICAL ASPECTS. 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