Microbiological evaluation of Artisanal Minas Cheeses from the Triângulo Mineiro region

Microbiological evaluation of Artisanal Minas Cheeses from the Triângulo Mineiro region

The State of Minas Gerais stands out in the production of cheese, with eight regions traditionally characterized as producing Minas Artisanal Cheese: Serro, Canastra, Araxá, Cerrado, Campo of the Vertentes, Triângulo Mineiro, Serra do Salitre and Serras de Ibitipoca. The Instituto Mineiro de Agropec...

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Bibliographic Details
Main Authors: Carla Ferreira de Lima, Istefane Cristina Borges Rodrigues, Patrícia de Oliveira Candinho, Lorena Barbosa Vieira Silva, Milla Gabriela dos Santos, Guilherme Ramos Oliveira e Freitas, Michelle Andriati Sentanin
Format: Article
Language:English
Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2022-03-01
Series:Revista do Instituto de Latícinios Cândido Tostes
Subjects:
queijo tradicional, qualidade microbiológica, maturação.
Online Access:https://www.revistadoilct.com.br/rilct/article/view/914

Internet

https://www.revistadoilct.com.br/rilct/article/view/914

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