The influence of ripening period length and season on the microbiological parameters of a traditional Brazilian cheese

The ripening process of Serro Minas cheese, one of the most popular cheeses produced with raw milk in Brazil, was studied over the course of 60 days of ripening during dry and rainy seasons. Brazilian legislation prohibits the production of cheese from raw milk unless it was submitted to a maturatio...

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Bibliographic Details
Main Authors: Valéria M. Cardoso, Ricardo S. Dias, Barbara M. Soares, Letícia A. Clementino, Cristiano P. Araújo, Carlos A. Rosa
Format: Article
Language:English
Published: Sociedade Brasileira de Microbiologia 2013-09-01
Series:Brazilian Journal of Microbiology
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000300012&lng=en&tlng=en