Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil

Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil

Cheese type cabacinha from Vale do Jequitinhonha is obtained by curd heating in a similar process made to Mozzarella, but the raw milk is unpasteurized and the final product is stored unpackaged and at room temperature. This milk derivative may contribute to the increase the income of the local popu...

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Bibliographic Details
Main Authors: Adair da Silva Santos Filho, Christiano Vieira Pires, Weslley José Cardoso, Maximiliano Soares Pinto, Neide Judith Faria de Oliveira
Format: Article
Language:English
Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2017-09-01
Series:Revista do Instituto de Latícinios Cândido Tostes
Subjects:
queijo artesanal
comercialização
derivado lácteo
estrutura
higiene.
Online Access:https://www.revistadoilct.com.br/rilct/article/view/511

Internet

https://www.revistadoilct.com.br/rilct/article/view/511

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