Practical guide for control of cheese yield

Practical guide for control of cheese yield

2000

The book examines all the factors affecting cheese yield, from milk composition, hygienic quality, and heat treatment, through cheese processing, refining and sampling, to the management, forecasting and optimisation of yield. The result is the definitive work for cheese manufacturers who wish to maximise profits in producing high-quality chees

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AGROVOC Keywords

cheese dairy hygiene facteur de rendement factores de rendimiento fromage grasa de la leche higiene de la leche lait leche milk milk fat milk protein queso rendement rendimiento safety seguridad technical properties technologie technology tecnologia yield factors yields

Bibliographic information

Pagination

113 p.

Other Subjects

Proteine du lait; Proteinas de la leche; Fabrication fromagere; Hygiene du lait; Matiere grasse du lait; Securite; Cheesemaking; Fabricacion del queso; Propiedades tecnicas; Propriete technologique

Language

English

Note

Summary (En)

33 ill., 27 tables, Bibliography vp.

Type

Summary; Non-Conventional; Bibliography

Corporate Author

International Dairy Federation, Brussels (Belgium). Group B 52-Factors affecting the yield of cheese

In AGRIS since: 2002-08-15

Format: AGRIS AP

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This bibliographic record has been provided by University of Liège

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Practical guide for control of cheese yield

2000

AGROVOC Keywords

Bibliographic information