Cheese Folder
Mostrando 1-1 de 1 artigos, teses e dissertações.
-
1. Effect of the use of slurry on the prato cheese ripening . / Efeito da utilização de slurry sobre a maturação de queijo prato.
Although, according to the Brazilian legislation, the Prato cheese ripening must be of at least 25 days, this period is not always observed because of both economic factors and the necessity of answering to the market demand for the product. The transformations that occur during the ripening process are responsible for the taste, odor and texture improvement
Publicado em: 2003