Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects

This review focused on the historical, marketing, technological, and microbiological characteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced and developed from the influence of immigrants considering the combination of climate, races of the animals, quality and spec...

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Detalles Bibliográficos
Autores principales: Penna, Ana Lucia Barretto, Gigante, Mirna Lucia, Todorov, Svetoslav Dimitrov
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307891/
https://www.ncbi.nlm.nih.gov/pubmed/34359432
http://dx.doi.org/10.3390/foods10071562

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307891/
https://www.ncbi.nlm.nih.gov/pubmed/34359432
http://dx.doi.org/10.3390/foods10071562

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