Development and physicochemical characterization of artisanal Minas Canastra cheese produced with Cynara cardunculus L.
Artisanal Minas Canastra cheese (AMC) is produced from raw milk, with the addition of coagulant and endogenous culture. The cheese is then shaped, handpressed, dry-salted, and matured for twenty-two days. Cynara cardunculus L. (C.C.L.) is a perennial plant from the Mediterranean region, and enzymes...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2019-03-01
|
| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://www.revistadoilct.com.br/rilct/article/view/697 |