Composición físico-química del queso colonial(Brasil)
- Pianta, C.
- López Díaz, Teresa María
- Mª C. García Fernández
ISSN: 0213-5434, 1989-1784
Year of publication: 2004
Issue: 20
Pages: 113-122
Type: Article
More publications in: Anales de veterinaria de Murcia
Abstract
The physical and chemical composition of Colonial raw cow�s 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).