Microbiological, biochemical and compositional changes during ripening of São Jorge - a raw milk cheese from the Azores (Portugal)

J. Marcelino Kongo, Ana M. Gomes, F. Xavier Malcata, P. L. H. McSweeney

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)
Original languageEnglish
Pages (from-to)131-138
JournalFood Chemistry
Volume112
Issue number1
DOIs
Publication statusPublished - 1 Jan 2009

Keywords

  • Cheese
  • São Jorge
  • Biochemistry
  • Evolution
  • Proteolysis
  • Aroma
  • Microbiology
  • Composition

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