[The ripening of Argentine "pategras" cheese.2: Influence of milk coagulants]
1984
Zalazar, C.A. | Meinardi, C.A. | Reinheimer, J.A. | Candioti, M.C. | Zalazar, S.B. | Rafaghelli, R.C. (Santa Fe Univ. (Argentina). Lab. de Tecnologia Industrial)
This is our third note about the influence of the dimension of vats and the layer of milk on natural creaming process. The creaming in small vats with a thin layer of milk (4cm) gave a lower fat content in separated milk (6% less than in bigger vats), better organoleptic characteristics of cheese and a better fermentation of whey starter.
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书目信息
Scienza e Tecnica Lattiero-Casearia (Italy)
卷
35
期
6
ISSN
0390-6361
页码
pp. 559-571
其它主题
Technologie fromagere; Industrie laitiere; Fabricacion del queso
语言
意大利语
注释
4 tables; 6 graphs; 11 ref. Summaries (En, It)
类型
Numerical Data; Summary
1987-08-15
AGRIS AP
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