Aspectos tecnológicos dos queijos suíços: revisão
DOI:
https://doi.org/10.5433/1679-0359.1987v8n1p35Keywords:
Swiss cheeses, Cheeses, Chesse technology.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.
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