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- Sales, Gilson Assis, et al. Show all 11 Authors
- Food microbiology 2019 v.82 pp. 349-362
- Leuconostocaceae; Planococcaceae; Streptococcaceae; acidity; artisan cheese; bacteria; bacterial communities; cheese ripening; environmental factors; flavor; genes; raw milk; ribosomal RNA; starter cultures; Brazil
- ... The Minas artisanal cheese is a traditional product in its way of producing. Produced in the Minas Gerais state, Brazil, this cheese is made using raw cow's milk with the addition of an endogenous starter culture called “pingo”, responsible for inoculating specific microorganisms that could enhance flavor and sensorial aspects. There are seven regions able to produce and commercialize this product ...