Utilização de Saccharomyces cerevisae na elaboração de queijo minas padrão

The yeast added to milk for the production of standard Minas cheese is a crucial part of defining the texture and flavor characteristics of the cheese. Specific bacteria are used by industries to ferment the dough and produce cheeses with more uniform characteristics, but they end up not being viabl...

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Bibliographic Details

Main Authors:	Batista Marques, Geovana de Paula, Dantas Rego, Thays, Cunha dos Reis, Renata
Format:	Article
Language:	Portuguese
Published:	2025
Subjects:	Bactérias Fermentação Saccharomyces Cerevisiae Características Físico-Químicas Bacteria Fermentation Physical-Chemical Characteristics Bacterias Fermentación Características Fisicoquímicas
Online Access:	https://dialnet.unirioja.es/servlet/oaiart?codigo=10127264
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