Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil.

Autor: Nogueira Silva NF; Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri, SP, 18290-000, Brazil., Siqueira de Aguiar K; Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri, SP, 18290-000, Brazil., Pimentel Filho NJ; Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri, SP, 18290-000, Brazil., de Paula Ferreira IE; Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri, SP, 18290-000, Brazil., Lanzoni Troiani CA; Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri, SP, 18290-000, Brazil., Artigiani Lima Tribst A; Center for Food Studies (NEPA), University of Campinas (Unicamp), Campinas, SP, 13083-862, Brazil., Fernandes de Carvalho A; Department of Food Technology, Federal University of Viçosa (UFV), Viçosa, MG, 36570-900, Brazil.

Publikováno v: The Journal of dairy research [J Dairy Res] 2020 Nov; Vol. 87 (4), pp. 480-483. Date of Electronic Publication: 2020 Dec 02.