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....
Kaydedildi:
| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Instituto de Tecnologia do Paraná (Tecpar)
2023-07-01
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| Seri Bilgileri: | Brazilian Archives of Biology and Technology |
| Konular: | |
| Online Erişim: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100512&lng=en&tlng=en |
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