Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics

Autor: Silva, Lara Fabian Cordeiro, Silva, Shaiane Maria Abreu Pastor da, Melo, Filipe de Oliveira, Fernandes, Patrícia Érica, Cypriano de Souza, Luana

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 2, Pp 115-125 (2020)
Journal of Candido Tostes Dairy Institute; v. 75, n. 2 (2020); 115-125
Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 2 (2020); 115-125
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

Macururé cheese has been produced for about 100 years by a single family, in Caititu village, located in the city of Jacaré dos Homens, AL. It is made from raw milk, by natural fermentation using indigenous bacteria. It has a cylindrical shape, sof

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d2a6061c66fac1a5a851525383f27274
https://www.revistadoilct.com.br/rilct/article/view/818