Queijo Parmesão: caracterização físico-química, microbiológica e microestrutura

Changes in Parmesan cheese during ripening can be detected by chemical, microbiological, and microscopic analysis. This study aimed to evaluate the physicochemical and microbiological quality of milk and cheeses, as well as to evaluate the microstructure of Parmesan cheese during 180 days of ripening. All samples exhibited physicochemical and microbiological characteristics in accordance with the Brazilian standards. There was an increase in titratable acidity, depth, and extension ripening indices, and also in the tyrosine and tryptophan contents. The microstructure analysis showed the presence of crystals, debris, and interactions between starter cultures and fat globules. At the end of the cheese ripening process, a dense and compact casein matrix was observed

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