The technology, chemistry, and microbiology of Serra Cheese: a review
This paper comprehensively reviews fundamental and applied aspects of the manufacture of Serra cheese, its composition, the biochemical reactions that take place during coagulation and ripening, and the microbial ecology. Serra cheese is the most traditional cheese manufactured in Portugal. Aspects...
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| Other Authors: | , |
| Format: | article |
| Language: | eng |
| Published: |
2011
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.14/5564 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/5564 |