Microbiological, biochemical and compositional changes during ripening of São Jorge - a raw milk cheese from the Azores (Portugal)

Food Science

• Casein 100%
• Raw Milk Cheese 100%
• Urea 50%
• Reverse Phase High Performance Liquid Chromatography 50%
• Ripened Cheese 50%
• Ripening Period 50%
• Salt Content 50%
• Cheese Curd 50%
• Chymosin 50%
• Mesophilic Bacterium 50%