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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Este registro bibliográfico ha sido proporcionado por Agroscope Reckenholz-Tänikon Research Station