ShareCLEAN ROOMS FOR THE PREPARATION OF SOFT CHEESE.
[In Italian. / En italien.]
Author(s) : TODT W.
Type of article: Article
Summary
THE POSSIBILITY IS SHOWN OF PRODUCING HIGH-QUALITY CHEESE (WITH A MINIMUM OF REJECTS) IN CONTROLLED-HYGIENE ROOMS (THOROUGH AIR FILTRATION AND MONITORING OF THE AMBIENT AIR). THE USE OF CHEMICAL DISINFECTANTS CAN THUS BE REDUCED CONSIDERABLY.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1992-1866
- Languages: Italian
- Source: Ind. Latte - vol. 16 - n. 4
- Publication date: 1991
Links
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Indexing
- Themes: Air conditioning in laboratories and industry
- Keywords: Clean room; Soft cheese; Hygiene; Filtration; Cheese; Air conditioning
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