Composición físico-química del queso colonial (Brasil) / Physical and chemical composition of colonial cheese (Brasil)
An. vet. Murcia
; 20: 113-122, ene.-dic. 2004. ilus, tab
Article
in Spanish
| IBECS
| ID: ibc-125977
Responsible library:
ES1.1
Localization: BNCS
RESUMEN
Se ha llevado a cabo una evaluación físico-química del queso tipo Colonial, una variedad de queso elaborado a partir de leche cruda de vaca, de corta o ninguna maduración y que no se encuentra bajo normalización del Ministerio de Agricultura de Brasil. Fueron estudiadas cien (100) muestras del queso tipo Colonial, elaborado con leche cruda de vaca recogidas en zonas turísticas del Sur de Brasil. Los parámetros estudiados han sido determinación de proteína, grasa, humedad/extracto seco, cenizas, cloruros, pH y actividad de água (Aw). (AU)
ABSTRACT
The physical and chemical composition of Colonial raw cows milk cheese produced in Rio Grande do Sul ( South Brasil) were studied. Hundred samples of this soft and manufacturated cheese were collected in the two main touristic areas in South Brasil. The physical and chemical characteristics studied were protein and fat content, humidity/ dry extract, salt concentration, pH and water activity (Aw) (AU)
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Collection:
National databases
/
Spain
Database:
IBECS
Main subject:
Cheese
/
Food Composition
/
Food Analysis
Country/Region as subject:
South America
/
Brazil
Language:
Spanish
Journal:
An. vet. Murcia
Year:
2004
Document type:
Article
Institution/Affiliation country:
Universidad de León/España
/
Universidade Luterana do Brasil/Brasil