Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells.

• Grant number: 08/51138-4
• Support Opportunities: Regular Research Grants - Publications - Scientific article
• Start date: July 01, 2008
• End date: December 31, 2008
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Mirna Lúcia Gigante
• Grantee: Mirna Lúcia Gigante
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil