Abstract
In this paper, the authors review the principal technological aspects of the production of swiss cheese. The determining characteristics of this product; the mechanisms of the formation of the eyes, flavor and texture and principal defects that could alter this products are described extensively.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 1987 Sueli C. Andrade, Jacinta Sanchez Pelayo, Lúcio A. F. Antunes
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