Room temperature aging to guarantee microbiological safety of brazilian artisan Canastra cheese
Canastra cheese is one of the oldest and most traditional cheeses made from raw milk in Brazil. However, this type of practice may have severe consequences for human health. According to the current legislation, any cheese made from raw milk must be aged for at least 60 days. Traditionally, Canastra...
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| Veröffentlicht in: | Ciência e Tecnologia de Alimentos |
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| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Schlagworte: | |
| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=395940115026 |
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