Production of cheese goat milk, “Camponês” kind, with different levels of lactic ferment Produção de queijo de leite de cabra, tipo "Camponês", com diferentes níveis de fermento lático
The objectives of this study were to determine the effects of addiction of different levels of lactic ferment (Streptococcus lactis and Streptococcus cremoris) in processing of “Camponês” cheese, was done with goat milk. In the cheese process 100 liters of goat milk were pasteurized, cooled at 36-38...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal da Bahia
2008-06-01
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| Series: | Revista Brasileira de Saúde e Produção Animal |
| Online Access: | http://revistas.ufba.br/index.php/rbspa/article/view/996 |