Abstract
Cheese is the most diverse group of dairy products and is, arguably, the most academically interesting and challenging. While most dairy products, if properly manufactured and stored, are biologically, biochemically, chemically, and physically very stable, cheeses are biologically and biochemically dynamic, and are inherently unstable. Throughout manufacture and ripening, cheese production represents a finely orchestrated series of consecutive and concomitant biochemical events, which, if synchronized and balanced, lead to products with highly desirable aromas and flavors but when unbalanced, result in off-flavors and odors.
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Gobbetti, M., Neviani, E., Fox, P. (2018). Cheese: An Overview. In: The Cheeses of Italy: Science and Technology. Springer, Cham. https://doi.org/10.1007/978-3-319-89854-4_3
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DOI: https://doi.org/10.1007/978-3-319-89854-4_3
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