A utilização de farinha de soja integral pré-cozida (FSI) na elaboração do queijo-de-minas frescal

Authors

  • Mauro Mansur Furtado
  • Dilson Teixeira Coelho
  • José Carlos Gomes

Abstract

The main goal of this work was to study the effects of different treatments applied to pre-cooked soybean whole flour (PSWF) on the yield of cheesemaking and sensorial characteristics of Minas Frescal cheese. Three treatments have been used: dispersion of PSWF in the milk, followed by homogeneization and drying and, finally, the dispersion of PSWF in a mix of milk and water using a proper mixer.

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Published

2015-02-12

How to Cite

Furtado, M. M., Coelho, D. T., & Gomes, J. C. (2015). A utilização de farinha de soja integral pré-cozida (FSI) na elaboração do queijo-de-minas frescal. Revista Ceres, 37(210). Retrieved from https://ojs.ceres.ufv.br/ceres/article/view/1965

Issue

Vol. 37 No. 210 (1990)

Section

ARTICLE

License

Copyright (c) 2015 Revista Ceres

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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