Cultura starter natural em queijo artesanal

Autor: Janaína Teles de Faria, Maximiliano Soares Pinto, Ana Clarissa dos Santos Pires, Kely Tatianne Costa Santana, Afonso de Liguori Oliveira, Daniel Arantes Pereira, Marcus Welbert Lempk, Eliara Acipreste Hudson, Roberto Gonçalves Junqueira, Roberta Ribeiro da Cruz Cangussu

Publikováno v: Research, Society and Development; Vol. 9 No. 10; e3039108604
Research, Society and Development; Vol. 9 Núm. 10; e3039108604
Research, Society and Development; v. 9 n. 10; e3039108604
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 10 (2020)
Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG

The use of natural starter culture in the manufacture of artisanal Minas cheeses is required by the government legislation in Brazil. However, there are no scientific support on role of the natural starter culture in these cheeses. The aim of this wo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7211ef6b3c786f40a7dd62914369edfb
https://rsdjournal.org/index.php/rsd/article/view/8604