bacterias

bacterias

Microscopic, single cell organisms found everywhere. Bacteria are integral to the production of every type of cheese. They promote complex flavor development, rind growth, and acidification. The large majority of bacteria in cheese are beneficial and non-pathogenic.

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เพิ่มภาพ

ส่วนหนึ่งของคำพูด: noun
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Blossary:
อุตสาหกรรม/ขอบเขต: Dairy products
Category: Cheese
Company:
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agrio

Dairy products; Cheese

Descripción característica del queso con sabor ácido.

azul

Dairy products; Cheese

Queso blanco con vetas azules y a veces de interior grumoso. Este queso normalmente tiene un sabor ácido, fuerte y muy condimentado. Se usa en aderezos de ensaladas con queso ...

bocconccini

Dairy products; Cheese

Mozzarella fresco que viene en distintos tamaños, envasado en agua o salmuera. Otros mozarellas frescos, como el Fiore di Latte Trecce, etc. son Bocconccini en formas distintas.

intolerancia a la lactosa

Dairy products; Cheese

A physical intolerance and inability to digest milk sugars. Lactose is consumed by bacteria in the production of cheese and converted to lactic acid. Most cheeses over 60 days old ...

maduración

Dairy products; Cheese

The process in cheesemaking when the cheese is stored at a certain temperature and humidity for a period of time in order to allow its flavor and texture to develop.