Innovatives processes for cheese-making
2003
Bachmann, H.-P. | Thomet, A. | Schafroth, K. (Eidgenoessische Forschungsanstalt fuer Milchwirtschaft, Liebefeld (FAM), Bern (Switzerland))
Milk was concentrated by microfiltration. From this concentrate fresh, soft and semihard cheeses can be produced very easily. These processes are also economically very attractive: less investments in plants and infrastructure, labour saving, high-grade by-products (unacidified permeate with native whey proteins) and the option for a continuous production. On the occasion of several practical demonstrations, professionals were impressed by the high quality of the different cheeses.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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تم تزويد هذا السجل من قبل Agroscope Reckenholz-Tänikon Research Station