The Effect of Temperature on Physicochemical and Microbiological Aspects of Serrano Artisanal Cheese Ripening
Abstract The serrano artisanal cheese (SAC) is a traditional raw milk dairy produced in southern Brazil. The maturation temperature plays a crucial role regarding the cheeses’ microbiological and physicochemical features and has been underexplored when it comes to unpasteurized milk dairy in Brazil....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2023-07-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100512&lng=en&tlng=en |