The influence of lactic cultures in the ripening index of minas frescal cheese

Authors

  • J.S. Isepon UNESP; FE; Departamento de Horticultura e Tecnologia de Alimentos
  • A.J. Oliveira USP; ESALQ; Departamento de Ciência e Tecnologia Agroindustrial

DOI:

https://doi.org/10.1590/S0103-90161993000300018

Keywords:

Minas Frescal cheese, lactic cultures, ripening index

Abstract

The influence of lactic cultures in the ripening index of Minas Frescal cheese was studied, utilizing pasteurized and not pasteurized milk. The use of lactic cultures for Minas Frescal cheese can be recomended, since the ripening index had good correlation only with storage time.

Downloads

Download data is not yet available.

Downloads

Published

1993-12-01

Issue

Vol. 50 No. 3 (1993)

Section

Agroindustrial Technology

License

All content of the journal, except where identified, is licensed under a Creative Common attribution-type BY-NC.

How to Cite

The influence of lactic cultures in the ripening index of minas frescal cheese . (1993). Scientia Agricola, 50(3), 451-454. https://doi.org/10.1590/S0103-90161993000300018