Influencia de la premaduración de la leche en la elaboración del queso tipo Minas

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...

Full description

Bibliographic Details
Main Author: Bonassi, I.A.
Format: Artículo
Language:Portugués
Published: Instituto Interamericano de Cooperación para la Agricultura (IICA) 2022
Subjects:
FABRICACION DEL QUESO
QUESO ELABORADO
PROPIEDADES ORGANOLEPTICAS
TECNICAS ANALITICAS
QUESO
BRASIL
CHEESEMAKING
PROCESSED CHEESE
ORGANOLEPTIC PROPERTIES
ANALYTICAL METHODS
CHEESE
BRAZIL
Sede Central
Online Access:https://repositorio.catie.ac.cr/handle/11554/12007

Similar Items

Similar Items