Free Access
Volume 58, Number 577, 1978
Page(s) 397 - 400
Lait 58 (1978) 397-400
DOI: 10.1051/lait:197857726

Étude de quelques aspects de la fabrication des fromages brésiliens Prato et Minas

Alan Frederick Wolfschoon POMBO and Mûcio Mansur FURTADO

Abstract - The purposes of a research being done in order to determine the factors involved during the manufacture of the Brazilian cheeses Prato and Minas are here described. Also, the mean values of preliminary determinations of fat, protein, lactose and ash content in wheys from both cheeses are reported. Differences in fat content between wheys were attributed to differences in cheesemaking techniques.