Share

COOLING OF MILK.

LE REFROIDISSEMENT DU LAIT.

Author(s) : PERNODET G.

Type of article: Article

Summary

SINCE ABOUT 75% OF MILK USED FOR CHEESE MANUFACTURE IN FRANCE IS COLLECTED AFTER REFRIGERATED STORAGE FOR 24-48 H ON THE FARM AND THEN STORED FOR A FURTHER 12-24 H BEFORE PROCESSING, THE CHEMICAL AND BACTERIOLOGICAL PROPERTIES OF THIS MILK HAVE BEEN STUDIED TO DETERMINE ANY CHANGES THAT NEED TO BE MADE IN CHEESE MANUFACTURING PROCESSES. EFFECTS ON COAGULATION TIMES AND CURD PROPERTIES, AND THE USE OF DRIED SKIM MILK AND DRIED WHEY RETENTATES ARE DISCUSSED. (DAIRY SCI. ABSTR., GB., 42, N.10, 1980, 6857.).

Details

  • Original title: LE REFROIDISSEMENT DU LAIT.
  • Record ID : 1982-0170
  • Languages: French
  • Source: Rev. ENIL - n. 50
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing