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- W2321625004 abstract "The first day of cheese making establishes its chemical composition. During affinage, or finishing, the unaged cheese is transformed or “ripened” to its fully mature state. Finishing depends on the cheese maker, or affineur, subjecting the cheese to specific environmental conditions and physical manipulations over weeks, months, or even years depending on variety. However, no cheese can mature to greatness unless it begins with the right chemical composition. Here we explore the microbiological, chemical, and environmental conditions during cheese ripening, with well-known cheese varieties as examples." @default.
- W2321625004 created "2016-06-24" @default.
- W2321625004 creator A5054734450 @default.
- W2321625004 date "2013-01-01" @default.
- W2321625004 modified "2023-09-27" @default.
- W2321625004 title "Making Great Cheeses, Part 2" @default.
- W2321625004 cites W11475881 @default.
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- W2321625004 doi "https://doi.org/10.1128/microbe.8.401.1" @default.
- W2321625004 hasPublicationYear "2013" @default.
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