Exopolysaccharide-producing culture in the manufacture of Prato cheese

LWT

Volumn 72, Issue , 2016, Pages 383-389

  Nepomuceno, Raquel Sant'Ana Coelho ^a   Costa Junior, Luiz Carlos Gonçalves ^b   Costa, Renata Golin Bueno ^b  

^a Barbosa and Marques S A   (Brazil)

^b EMPRESA DE PESQUISA AGROPECUÁRIA DE MINAS GERAIS EPAMIG   (Brazil)

Author keywords

Brazilian cheese; Capsular exopolysaccharide; Cheese yield; Prato cheese

Indexed keywords

MANUFACTURE; MELTING; PHYSICOCHEMICAL PROPERTIES; TEXTURES;

CHEESE YIELDS; EXOPOLYSACCHARIDES; LOWER HARDNESS; REFRIGERATED STORAGES; SENSORY ACCEPTANCE; SENSORY CHARACTERISTICS; TEXTURE CHARACTERISTICS; TEXTURE PROPERTIES;

DAIRIES;

EID: 84965097278     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.04.053     Document Type: Article

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