Influence of the type of ferment in the physicochemical characteristics of cheese Minas artisanal do Serro – Minas Gerais, ripened in controlled conditions
In the production of the Minas Gerais artisanal cheese from Serro, raw milk, rennet and natural lactic culture are used, called “pingo”. Some producers in the Serro region make use of the “rala”, a grated part of the artisanal cheese itself, with 3-5 days of manufacture, which is added to milk inste...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2018-11-01
|
| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://revistadoilct.com.br/rilct/article/view/686 |