Abstract
Arising from the necessity to convert easily perishable milk into a durable foodstuff, the art of cheese production was developed by various cultures, even in prehistoric times. This craft was passed on, refined and varied resulting in a whole range of cheese types. Throughout the world today we enjoy both the old traditional cheeses as well as the sophisticated preparations of modern cheese technology.
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Amantea, G.F., Furtula, V.N., Choi, H.Y., Laleye, L.C., Nakai, S. (1995). Assessment of Accelerated Cheese Ripening by Reverse-Phase HPLC. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_8
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DOI: https://doi.org/10.1007/978-1-4615-1913-3_8
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