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QUALIDADE FÍSICO-QUÍMICA DO QUEIJO MINAS ARTESANAL PRODUZIDO NO MUNICÍPIO DE UBERLÂNDIA – MG

Doi: 10.47094/978-65-284-0132-1/142-150

PALAVRAS CHAVE: Microrregião produtora. Padrão físico químico. Agroindústria.

KEYWORDS: Producing micro-region. Physical and chemical standard. Agroindustry.

ABSTRACT:
Artisanal cheese is defined as cheese produced with fresh, raw milk on dairy farms. This study evaluated the physical and chemical characteristics of artisanal Minas cheese produced in Uberlândia. The cheeses were purchased from producers identified by the Municipal Secretary of Agriculture and Supply of Uberlândia who agreed to participate in the study.

Autores

  • Ana Cláudia Carrijo

  • Deborah Santesso Bonnas

  • Elaine Alves dos Santos

  • Fernanda Raghiante

  • Leila Rodrigues Carrijo

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