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Relation between the urea content and some technological parameters for cheesemaking [Emilia Romagna]

1995

Castagnetti, G.B. | Cuoghi, F. | Gambini, G. (Bologna Univ. (Italy). Dipartimento di Protezione e Valorizzazione Agroalimentare)

AGROVOC Keywords
acidez acidity analyse enzymatique caseificazione chemical composition coagulating coagulation coagulazione composition chimique composizione chimica conteggio delle cellule somatiche cow milk emilia romagna enzymatic analysis lait de vache latte di vacca leche de vaca seasonal variation somatic cell count technical properties urea uree variazione stagionale
Bibliographic information
Volume 27
Pagination
pp. 99-110
Other Subjects
Analisis enzimatico; Composicion quimica; Acidite; Fabrication fromagere; Proprieta' tecniche; Variation saisonniere; Variacion estacional; Conteo de celulas somaticas; Numeration cellulaire somatique; Analisi enzimatiche; Cheesemaking; Emilie romagne; Acidita'; Fabricacion del queso; Coagulacion; Propiedades tecnicas; Propriete technologique
Language
Italian
Note
Summaries (En, It)
3 tables; 2 graphs; 43 ref.
Type
Conference; Summary
Conference
[Societa' Italiana di Buiatria. 27. Annual meeting], Alba, Cuneo (Italy), 2-4 Jun 1995
1997-08-15
AGRIS AP
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