| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 216.07 KB | Adobe PDF |
Advisor(s)
Abstract(s)
Cheese is a classical dairy product, which is strongly judged by
its appearance and texture; hence, a renewed interest in its microstructure
has been on the rise, as sophisticated techniques
of analysis become more and more informative and widely
available. Processing parameters that affect microstructure
play a dominant role upon the features exhibited by the final
product as perceived by the consumer; rational relationships
between microstructure (which includes biochemical and
microbiological indicators), and quality and safety of the
products are accordingly required. Subsequent to that extra
fundamental knowledge, technological innovations may eventually
improve current cheesemaking processes, and permit
mechanistic design of novel ones. This review thus focuses
on recent advances pertaining to the microstructure of cheese,
and discusses them in a logical and critical manner.
Description
Keywords
Pedagogical Context
Citation
PEREIRA, Claúdia I. [et al.] - Microstructure of cheese: Processing, technological and microbiological considerations. Trends in Food Science & Technology. ISSN 0924-2244. 20: 5 (2009) 213-219
Publisher
Elsevier