Influencia de la premaduración de la leche en la elaboración del queso tipo Minas
The objective of this study was to verify the influence of the pre ripening of milk on the manufacture of Minas cheese. The treatments were. A) fresh milk; B) pre ripened milk for 2:30 hours, raised the acidity from 0.03 to 0.04%, expressed as lactic acid; c) pre ripened milk for 3:30 hours increase...
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| Format: | Artículo |
| Language: | Portugués |
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Instituto Interamericano de Cooperación para la Agricultura (IICA)
2022
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| Online Access: | https://repositorio.catie.ac.cr/handle/11554/12007 |