ShareCOMPARATIVE STUDY OF SOME TECHNICAL PARAMETERS OF MILK, EITHER REFRIGERATED OR TREATED WITH FORMALIN USED FOR MANUFACTURING GRANA CHEESE.
[In Italian. / En italien.]
Author(s) : BERTEZZOLO C.
Type of article: Article
Summary
A STUDY WAS MADE OVER A ONE-YEAR PERIOD OF THE VARIATIONS IN YIELD, COMPOSITION AND MICROBIOLOGICAL QUALITY OF GRANA PADANO CHEESES, MADE IN THREE ITALIAN CHEESE-MAKING FACTORIES, WITH MILK EITHER REFRIGERATED AND STORED AT 8 DEG C OR WITH THE ADDITION OF FORMALIN. THE USE OF REFRIGERATED MILK INCREASES THE YIELD OF CHEESE.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1990-2451
- Languages: Italian
- Source: Ind. Latte - vol. 14 - n. 11
- Publication date: 1989
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Milk; Microbiology; Chilling; Italy; Cheese
-
NOTE ON THE INDUSTRIAL PRODUCTION OF GRANA PADA...
- Author(s) : BERTEZZOLO C.
- Date : 1988
- Languages : Italian
- Source: Ind. Latte - vol. 13 - n. 6
View record
-
Il freddo nel latte e nei suoi derivati. 4. Il ...
- Author(s) : SUSANI A.
- Date : 1997/07
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 51 - n. 4
View record
-
Impiego di basse temperature di stagionatura pe...
- Author(s) : INNOCENTE N., CORRADINI C.
- Date : 1996
- Languages : Italian
- Source: Sci. Tec. latt.-casearia - vol. 47 - n. 2
View record
-
Tossinfezioni da Aeromonas hydrophila: dati spe...
- Author(s) : CANTONI C., STELLA S., AMENDOLA F., et al.
- Date : 2002/07
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 41 - n. 416
View record
-
COMMERCIAL USE OF COOLED MILK AND PARMESAN CHEE...
- Author(s) : BAGNACANI L., SPAGNI L., ALBONI D.
- Date : 1981
- Languages : Italian
View record