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
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