Washed-rind cheeses - a review
Keywords:
cheeses, technology, Brevibacterium linens, bacterial surface-ripenedAbstract
Washed rind (bacterial surface-ripened) cheeses are a diverse group of varieties characterized by the growth of bacterial flora on the surface during ripening which leads to the red colour on the surface and flavor which characteristically develops. The cheeses are ripened under special conditions of temperature and high relative humidity (above 95%) to promote the growth of microorganisms. Their rind is washed several times during ripening with a brine (morge) beginning by the longest for the latest cheese, in order to propagate the Brevibacterium linens, the major surface microorganism that is present in the smear of surface ripened cheeses. This article presents a literature review of the washed-rind cheeses, so as to encourage the manufacture of these products in Brazilian dairy industry, given the difficulty of this information in Portuguese language and it often becomes an obstacle for the industry and/or their technicians.Downloads
Issue
Section
License
Term of Responsibility and Transference of Author Rights
The undersigned authors of the article entitled "INSERT TITLE" declare to have read and approved all the manuscript. The authors agree to submit it to the Journal of Candido Tostes Dairy Institute for evaluation and possible publication as true, authentic, and original results. This statement implies that the manuscript, regardless of language, was not submitted to other journals with the same purpose. The authors acknowledge that will be required to provide retractions or corrections of errors related to the article, if necessary. The authors are aware of the guidelines and editorial policy of the Journal and assign copyright to the Journal of Candido Tostes Dairy Institute with the exclusive right to print, publish and sell the product worldwide, in all languages and media. Therefore, it is forbidden to authors reproduce wholly or partially the submitted manuscript in any other part or media, print or electronic. Thus, the authors declare that accepts to transfer the rights of graphic reproduction to the Journal of Candido Tostes Dairy Institute in the case of the article with the above title (or title that later come to be adopted, to meet the suggestions of the editors and reviewers) will be published in the Journal of Candido Tostes Dairy Institute. In addition, the authors agree to appoint _(name)___________ as the corresponding author.
This term should be signed by all authors in the order of authorship, stating:
Date;
Authors name without abbreviation;
Document number;
Title/position of each author;
e-mail; and
the area for evaluation of the paper.
