INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
capítulos de libros
Título:
4. Soft Cheeses (with Rennet). Cremoso - Argentina
Autor/es:
BERGAMINI C.; PEROTTI M. C.; HYNES E.R.
Libro:
Global Cheesemaking Technology - Cheese Quality and Characteristics
Editorial:
Wiley & Sons Limited
Referencias:
Año: 2018; p. 307 - 309
Resumen:
Dairy area in Argentina is also the region of the country most influenced by European immigration in XIX century. After 1856, when first organized colonies of Europeans immigrants settled, production of cheeses derived mainly from Italian and Swiss cheeses started in Argentina, among them, Cremoso, before known as Cuartirolo. Even if some sources in literature and the Argentinean legislation distinguishes between the two types of cheese, they are virtually the same, and the name Cuartirolo is much less common nowadays