Add to ORKGThis 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
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Y...
The basic raw materials for the production of processed cheese are natural cheese which is treated b...
Cheese flavour results from the activity of many starter and non-starter bacteria that contribute to...
This article presents a brief historical outline of cheese manufacture. Chemical, biochemical and mi...
Microorganisms play an important role in the changes that go on in the manufacture and ripening of v...
This book provides detailed information on the influence of milk production conditions on cheese qua...
Cheese has a long history and this naturally fermented dairy product contains a range of distinctive...
Surface microorganisms in surface-ripened cheese, combined with lactic acid bacteria, contribute to ...
Cheese is a classical dairy product, which is strongly judged by its appearance and texture; hence,...
Process cheese is produced by blending natural cheese in the presence of emulsifying salts and other...
Cheese is an ancient food product produced worldwide and globally appreciated. The world cheese trad...
Camembert cheese was manufactured from pasteurized cow’s milk by the traditional method in order to ...
semaking process is similar to Cheddar cheese. Both processes involve a milling and a dry salting st...
Țaga cheese is a traditional Romanian smear-ripened cheese made from bovine milk and identified with...
The sensory characteristics of Salers Protected Denomination of Origin raw-milk cheeses are linked t...
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Y...
The basic raw materials for the production of processed cheese are natural cheese which is treated b...
Cheese flavour results from the activity of many starter and non-starter bacteria that contribute to...
This article presents a brief historical outline of cheese manufacture. Chemical, biochemical and mi...
Microorganisms play an important role in the changes that go on in the manufacture and ripening of v...
This book provides detailed information on the influence of milk production conditions on cheese qua...
Cheese has a long history and this naturally fermented dairy product contains a range of distinctive...
Surface microorganisms in surface-ripened cheese, combined with lactic acid bacteria, contribute to ...
Cheese is a classical dairy product, which is strongly judged by its appearance and texture; hence,...
Process cheese is produced by blending natural cheese in the presence of emulsifying salts and other...
Cheese is an ancient food product produced worldwide and globally appreciated. The world cheese trad...
Camembert cheese was manufactured from pasteurized cow’s milk by the traditional method in order to ...
semaking process is similar to Cheddar cheese. Both processes involve a milling and a dry salting st...
Țaga cheese is a traditional Romanian smear-ripened cheese made from bovine milk and identified with...
The sensory characteristics of Salers Protected Denomination of Origin raw-milk cheeses are linked t...
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Y...
The basic raw materials for the production of processed cheese are natural cheese which is treated b...
Cheese flavour results from the activity of many starter and non-starter bacteria that contribute to...