Innovatives processes for cheese-making

Bachmann, H.-P.; Thomet, A.; Schafroth, K. , Bern

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.

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AGROVOC Keywords

calidad cheese concentración concentrating concentration fabricación del queso fabrication fromagère fraccionamiento fractionation fractionnement fromage innovación innovation lait leche microfiltración microfiltration milk quality qualité queso sous-produit du lait subproductos de la leche

Bibliographic information

Published in

Agrarforschung (Switzerland)

Volume 10 Issue 10 ISSN 1022-663X

Pagination

pp. 406-410

Other Subjects

Milk byproducts; Cheesemaking

Language

German

Note

Summaries (De, Fr, En)

1 table, 9 photos, 15 ref.

Translated Title

Neues, innovatives Verfahren fuer die Herstellung von Kaese

Type

Summary

In AGRIS since: 2004-05-15

Format: AGRIS AP

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Innovatives processes for cheese-making

2003

AGROVOC Keywords

Bibliographic information