A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese

Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade...

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Detalles Bibliográficos
Autores principales: Zheng, Xiaochun, Shi, Xuewei, Wang, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358398/
https://www.ncbi.nlm.nih.gov/pubmed/34394049
http://dx.doi.org/10.3389/fmicb.2021.703284

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358398/
https://www.ncbi.nlm.nih.gov/pubmed/34394049
http://dx.doi.org/10.3389/fmicb.2021.703284

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