REVIEW: INFLUENCE OF HEAT-TREATMENT OF MILK USED FOR CHEESEMAKING

Authors

  • RENATA TORREZAN EMBRAPA, Guaratiba, RJ

DOI:

https://doi.org/10.5380/cep.v16i2.14016

Keywords:

LEITE TRATAMENTO-TÉRMICO, QUEIJOS-FRAÇÕES, QUEIJOS-ASPECTOS LEGAIS, PASTEURIZAÇÃO. MILK HEAT-TREATED, PASTEURIZATION, CHEESEMAKING, CHEESE-LEGAL REGULATIONS.

Abstract

Milk for cheese manufacture is generally heat-treated. The pasteurization of milk for cheesemaking is not as widely accepted as the pasteurization of drinking milk. Some countries recommend pasteurization of all milk intended for cheesemaking. Different kinds of heat treatment of milk, technological factors affecting cheesemaking, legal regulations and examples of traditional cheeses made from raw and pasteurized milk are reviewed.

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How to Cite

TORREZAN, R. (1998). REVIEW: INFLUENCE OF HEAT-TREATMENT OF MILK USED FOR CHEESEMAKING. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 16(2). https://doi.org/10.5380/cep.v16i2.14016

Issue

Vol. 16 No. 2 (1998)

Section

Artigos

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