Production of mozzarella cheese and its main defects

This work provides a simple approach to the cheese-making process and highlights some of the main defects found in cheese, which are often the result of the manufacturing process of this much-loved food. Throughout the text, market information is presented, such as global and per capita consumption in Brazil, for example, in comparison with other countries where cheese consumption is very high. The author also describes in detail the stages of cheese production.

Autorentext

He holds a degree in Dairy Technology from IFAL (2011), a specialization in Occupational Safety from FIS (2014), a master's degree in Agricultural Engineering (Storage and Processing of Agricultural Products) from UFCG (2017), and is currently pursuing a PhD. He has experience in the food industry (processing of animal and plant products) and food preservation.