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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Библиографическая информация
Нумерация страниц
113 p.
Другие темы
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
Язык
Английский
Примечание
Summary (En)
33 ill., 27 tables, Bibliography vp.
Тип
Summary; Non-Conventional; Bibliography
Корпоративный автор/ Групповой автор
International Dairy Federation, Brussels (Belgium). Group B 52-Factors affecting the yield of cheese
2002-08-15
AGRIS AP
Поставщик данных
Эту запись предоставил University of Liège
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