[The ripening of Argentine "pategras" cheese.2: Influence of milk coagulants]

Zalazar, C.A.; Meinardi, C.A.; Reinheimer, J.A.; Candioti, M.C.; Zalazar, S.B.; Rafaghelli, R.C. . Lab. de Tecnologia Industrial

[The ripening of Argentine "pategras" cheese.2: Influence of milk coagulants]

1984

This is our third note about the influence of the dimension of vats and the layer of milk on natural creaming process. The creaming in small vats with a thin layer of milk (4cm) gave a lower fat content in separated milk (6% less than in bigger vats), better organoleptic characteristics of cheese and a better fermentation of whey starter.

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AGROVOC Keywords

argentina argentine fromage industria lechera queso

Bibliographic information

Published in

Scienza e Tecnica Lattiero-Casearia (Italy)

Volume 35 Issue 6 ISSN 0390-6361

Pagination

pp. 559-571

Other Subjects

Technologie fromagere; Industrie laitiere; Fabricacion del queso

Language

Italian

Note

4 tables; 6 graphs; 11 ref. Summaries (En, It)

Type

Numerical Data; Summary

In AGRIS since: 1987-08-15

Format: AGRIS AP

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This bibliographic record has been provided by Istituto di Servizi per il Mercato Agricolo Alimentare

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[The ripening of Argentine "pategras" cheese.2: Influence of milk coagulants]

1984

AGROVOC Keywords

Bibliographic information