Processing conditions [in the cheese plant]
1993
Lawrence, R.C. (New Zealand Dairy Research Inst., Palmerston North (New Zealand))
The effect on cheese yield of various factors over which the cheese plant has control: milk storage, standardization, milk concentration, media used in bulk starter preparation, type of starter culture used, thermization and pasteurization, homogenization, calcium chloride, type of coagulant, curd firmness, type of vat, curd handling systems, washing of curd, added salt and loss of moisture during ripening.
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书目信息
其它主题
Pasteurizacion; Almacenamiento en frigorificos; Concentracion; Technologie fromagere; Qualite; Murissage; Fromage a pate dure; Fabricacion del queso; Coagulacion; Requeson
语言
英语
注释
1 ill.; 50 ref. Summary (En)
类型
Bibliography; Summary; Non-Conventional
来源
Monograph on factors affecting the yield of cheese, International Dairy Federation, Brussels (Belgium).- Bruxelles (Belgium), 1993.- ISBN 92 9098 009 6. p. 64-78
1993-08-15
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