INVESTIGADORES
ZORRILLA Susana
capítulos de libros
Título:
Reggianito Cheese - Hard Cheese Produced in Argentina
Autor/es:
SIHUFE, GA; RUBIOLO, AC; ZORRILLA, SE
Libro:
Handbook of Fermented Food and Beverage Technology
Editorial:
CRC Press
Referencias:
Lugar: Boca Raton; Año: 2012; p. 377 - 386
Resumen:
Argentina has a strong tradition in the production and consumption of dairy products, the annual cheese consumption per capita being similar to several European countries. Reggianito cheese is the most important hard cheese variety manufactured in Argentina. It is one of the well-known Argentinean cheeses because it is exported to different countries. Data related to manufacture, gross composition, sensory properties and biochemistry of Reggianito cheese are shown.
