Acceptance and storage of fresh cheese made with essential oils

Acceptance and storage of fresh cheese made with essential oils

The aim of this work was to evaluate the acceptance and conservation of Minas fresh cheese with essential oils added of oregano and ginger in its formulation. The quality of the milk used as raw material was evaluated for pH, acidity, alizarol, total solids, density, and total microbial load. The ch...

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Bibliographic Details
Main Authors: Joelmir Grassi Presente, Hemilim Barbosa de fraga, Cristiano Gautério Schmidt
Format: Article
Language:English
Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2017-08-01
Series:Revista do Instituto de Latícinios Cândido Tostes
Subjects:
queijo
orégano
gengibre
análise sensorial
vida útil.
Online Access:https://www.revistadoilct.com.br/rilct/article/view/531

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