RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS

RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS

There is an expressive artisanal cheeses production in Brazil, manufactured from raw milk, and within this context, the state of Minas Gerais has a highlight in this activity with its five micro regions officially recognized. Within these, “Campo das Vertentes” was the last to have recognition. Eva...

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Bibliographic Details
Main Authors: Luiz Carlos Gonçalves Costa Júnior, Victor José Moreno, Fernando Antonio Resplande Magalhães, Renata Golin Bueno Costa, Eliane Campos Resende, Karla Beatriz Almeida Carvalho
Format: Article
Language:English
Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2014-04-01
Series:Revista do Instituto de Latícinios Cândido Tostes
Subjects:
proteolysis
endogenous starter
artisanal cheese
“drop”
raw milk
Online Access:http://www.revistadoilct.com.br/rilct/article/view/326/304

Internet

http://www.revistadoilct.com.br/rilct/article/view/326/304

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