INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
capítulos de libros
Título:
6. Swiss-Type Cheeses (Propionic Acid Cheeses). Pategrás Cheese-Argentina
Autor/es:
PEROTTI M. C.; HYNES E.R.; BERGAMINI C.
Libro:
Global Cheesemaking Technology - Cheese Quality and Characteristics
Editorial:
Wiley & Sons Limited
Referencias:
Año: 2018; p. 344 - 346
Resumen:
Pategrás Argentino cheese is the most popular semi-hard cheese produced in Argentina (Zalazar et al., 1999). Technology of cheese making was developed by European immigrants in late 19th and early 20th centuries, and was initially based on that of Dutch cheeses, but then it was modified and adapted during the last century to Argentinean raw materials and environmental conditions, and nowadays it has its own characteristics. Several types of Pategrás exist. Main Pategrás cheese varieties are Pategrás for table, which can occasionally be added with propionic bacteria to obtain a hybrid cheese, which retains nevertheless the name of Pategrás, and ?Pategrás sandwich? (?Barra? cheese), that forms a block to be sold sliced and do not have holes.