ShareSummary
CURING CONDITIONS (AIR TEMPERATURE, HUMIDITY, VELOCITY) FOR THE DIFFERENT TYPES OFCHEESE. DETERMINATION OF DESIGN CRITERIA FOR VENTILATION SYSTEMS IN CURING ROOMS AND DESCRIPTION OF THE SULZER SYSTEM. DIFFERENT STORAGE SYSTEMS FOR RACLETTE, APPENZELL, TILSIT AND GRUYERE CHEESE ARE PRESENTED.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1989-0272
- Languages: Italian
- Source: Ind. Latte - vol. 12 - n. 12
- Publication date: 1987
Links
See the source
Indexing
- Themes: Air conditioning in laboratories and industry
- Keywords: Ripening (cheese); Pressed cheese; Cheese; Air conditioning
-
STUDY OF CELLAR ATMOSPHERES, AIR CONDITIONED DI...
- Author(s) : GISLER A., EMCH F.
- Date : 1987
- Languages : German
- Source: Schweiz. Milchwirtsch. Forsch. - vol. 16 - n. 1
View record
-
ADVANCED AIR CONDITIONING SYSTEM FOR CHEESE STO...
- Author(s) : VISWAT E.
- Date : 1989
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 22 - n. 9
View record
-
NEW AIR CONDITIONING UNITS FOR CHEESE FACTORIES.
- Date : 1989
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 110 - n. 4
View record
-
CLEAN ROOMS FOR THE PREPARATION OF SOFT CHEESE.
- Author(s) : TODT W.
- Date : 1991
- Languages : Italian
- Source: Ind. Latte - vol. 16 - n. 4
View record
-
AIR CONDITIONS FOR MATURING AND STORING CHEESE....
- Author(s) : TODT W., LOOTS L.
- Date : 1986
- Languages : French
- Source: Rev. tech. Sulzer - Sulzer tech. Rev./Kälte Klimatech. - vol. 68 - n. 4
View record