pp cogan

Introduction. pp pocong Cheeses are ripened for periods ranging from ~2 weeks (e. foto pp kapelan g Mozzarella) to 2 years (e g Parmigiano Reggiano or extra-mature Cheddar) During ripening, a wide range of biochemical [ 88] and microbiological changes occur Microbiological changes which occur include the continuation of starter activity [ 17] into the early stages