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WHO DISCOLORED MY CHEESE?
If you are a cheesemaker, industrialist, student, cheese cheesemonger, or just curious about the technology of dairy products, you can not miss this exclusive talk by Professor Múcio M. Furtado.
There will be a 2-hour lecture with an in-depth discussion on the physical-chemical and microbiological causes of pinking in the context of cheeses with or without natural coulorings (Norbixin and β-carotene). Professor Múcio prepared a special and unprecedented content for this presentation in Brazil:
- Isomeric effects
- Carotenoid photo-oxidation
- Effects of sulfur metabolites
- Effects of pH and Redox potential
- Tyrosine oxidation
- Non-enzymatic browning
- Effects of salt and water activity
- Influence of microorganisms belonging to the genera Propionibacterium, Pseudomonas, Clostridium and the group of corineform bacteria
- Thermus thermophilus
- Oxidizing agents such as nitrates
We want to invite all professional and student involved in the dairy world to be part of this moment. Come on and participate in… the online lecture WHO DISCOLORED MY CHEESE will not be just another presentation, it will be a mind blowing lesson from our Master Cheesemaker.
Yes, but the number is limited. So, you had better not waste time... burry to sign up.
Inovaleite's online events aim to democratize access to quality information. We could only make it possible due to the support of funding agencies and companies that sponsor our actions .
Yes! Sure. After the event, all participants will have the opportunity to request the free certificate or the solidarity certificate (R$ 7.99), which aims to help the fundraising campaign for Milkfund .
SO, LET'S GO TO THE REGISTRATION LINK?