Efecto del tratamiento térmico y la adición de Lactobacillus acidophilus en el procesamiento del queso brie

Autor: Carmo, Amanda Silva do, Santos, Sharline Florentino de Melo, Bezerra, Taliana Kênia Alencar, Holanda, Helenice Duarte de, Madruga, Marta Suely, Maciel, Janeeyre Ferreira, Coelho, Ana Flávia Santos

Publikováno v: Research, Society and Development; Vol. 10 No. 1; e53610111963
Research, Society and Development; Vol. 10 Núm. 1; e53610111963
Research, Society and Development; v. 10 n. 1; e53610111963
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Brie cheese is a product with good acceptance in Brazil, the estimate is that this class of cheese represents about 3% of the world cheese production. This work aimed to develop brie cheeses with raw and pasteurized milk added with probiotic culture,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::1ab3b4e6d6665286dd264655a8ca40b7
https://rsdjournal.org/index.php/rsd/article/view/11963