Queijos: aspectos químicos, bioquímicos e microbiológicos

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.

Keywords

• cheeses
• chemistry
• micro-organisms