Browsing by Subject "CHEESEMAKING"

Now showing items 1-2 of 2

Influencia de la premaduración de la leche en la elaboración del queso tipo Minas

Bonassi, I.A. (Instituto Interamericano de Cooperación para la Agricultura (IICA), 1983-04)

The objective of this study was to verify the influence of the pre ripening of milk on the manufacture of Minas cheese. The treatments were. A) fresh milk; B) pre ripened milk for 2:30 hours, raised the acidity from 0.03 ...
Influencia de las bacterias lácticas mesófilas: Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis y Leuconostoc citrovorum sobre las características del queso tipo Minas. Nitrógeno soluble, nitrógeno no proteico e índice de maduración

Bonassi, I.A; Goldoni, J.S. (Instituto Interamericano de Cooperación para la Agricultura (IICA), 1982-10)

The objective of the present work was to compare the influence of some Mesophilic lactic acid bacteria: Streptococcus cremoris, S. lactis, S diacetilactis and Leuconostoc citrovorum, as they affect soluble nitrogen, non ...