Training small producers in Good Manufacturing Practices for the development of goat milk cheese

Training small producers in Good Manufacturing Practices for the development of goat milk cheese

Abstract Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce cheese as their main source of income. Semi-s...

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Bibliographic Details
Main Authors: Adriana Noemí RAMÓN, Sara María DE LA VEGA, Elisabeth Cristina FERRER, Andrea Paula CRAVERO BRUNERI, Mónica Patricia MILLÁN, Enzo GONÇALVEZ DE OLIVEIRA, María Florencia BORELLI, Fernando Josue VILLALVA, Noelia Fernanda PAZ
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
cheese
goat milk
Good Manufacturing Practices
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005014101&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005014101&lng=en&tlng=en

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