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[Half cooked pressed cheeses. Pt.1]

1994

Salvadori del Prato, O. (Scuola di Specializzazione Lattiero Casearia, Lodi, Milan (Italy)) | Marchesi, G. (Scuola Casearia, Pandino, Cremona (Italy))

AGROVOC Keywords
additif alimentaire additivi alimentari aditivos alimentarios attrezzatura lattiero-casearia brining cagliata caillebotte caseificazione chemical composition colture starter composition chimique composizione chimica cultivos iniciadores culture starter curd dairy equipment food additives formaggio a pasta dura hard cheese lactic acid bacteria lavado lavage lavaggio organoleptic properties pasteurisation pasteurizing pastorizzazione prensado pressage pressatura pressing queso duro rheological properties salage salatura starter cultures washing
Bibliographic information
Volume 19 Issue 7 ISSN 0392-6060
Pagination
pp. 714-722
Other Subjects
Pasteurizacion; Composicion quimica; Utensilios de lecheria; Propiedades organolepticas; Batteri acidolattici; Proprieta' reologiche; Salazon; Materiel de laiterie; Bacterias acidolacticas; Propriete organoleptique; Propiedades reologicas; Technologie fromagere; Propriete rheologique; Cheesemaking; Fromage a pate dure; Proprieta' organolettiche; Bacterie lactique; Fabricacion del queso; Requeson
Language
Italian
Note
3 tables; 2 graphs
1995-08-15
AGRIS AP
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