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

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.