EPAMIG experiments seek to improve the production process of Minas Artisanal cheeses in the region of Campo das Vertentes

The Agricultural Research Corporation of Minas Gerais (EPAMIG) carries out, in the Campo das Vertentes region, several experiments to improve the quality in the production and maturation of Minas Artesanais cheeses. The works are conducted at the Artisanal Cheese Research and Training Center (CPTQA) that works at the Campo Experimental Risoleta Neves, in São João Del-Rei, and include tests with different ingredients and control of the environment conditions during maturation. “We conducted, with the support of Fapemig, experiments evaluating the effects of natural yeast (“ drop ”) on maturation; the use of kefir whey as yeast for the production of artisanal cheeses; and characterization of the effects of ripening in an environment with controlled temperature and humidity in Minas Artesanais cheeses ”, says researcher Daniel Arantes Pereira, responsible for the Research Center. In the last week, the first tests of a project started to evaluate the effect of an “active packaging” ...