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

Zheng, XC; Shi, XW; Wang, B

Shi, XW; Wang, B (corresponding author), Shihezi Univ, Food Coll, Shihezi, Peoples R China.

FRONTIERS IN MICROBIOLOGY, 2021; 12 ():

Abstract

Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an......

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