Microstructure of cheese: Processing, technological and microbiological considerations

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2009

Autores

Pereira, CI (Autor) Outra; Gomes, AMP (Autor) Outra; F. Xavier Malcata (Autor) Outra

Revista

Título: Trends in Food Science and Technology

Vol. 20

Páginas: 213-219

ISSN: 0924-2244

Editora: Elsevier

Indexação

ISI Web of Knowledge - 14 Citações

Scopus - 21 Citações

Outras Informações

ID Authenticus: P-003-KP6

DOI: 10.1016/j.tifs.2009.02.006

Abstract (EN): 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7