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EFFECT OF DEEP COOLING ON SUITABILITY OF MILK FOR CHEESE AND BUTTER PRODUCTION.

[In Slovak. /En slovaque.]

Author(s) : MERGL M.

Type of article: Article

Summary

DATA AND CONCLUSIONS ARE QUOTED FROM PUBLICATIONS BY THE AUTHOR AND HIS COLLABORATORS. THE IMPORTANCE OF PRESERVING THE COMPOSITIONAL QUALITY AND LOW BACTERIAL CONTAMINATION OF THE MANUFACTURING MILK BY STORAGE AT LOW, PREFERABLY 275 K (2 DEG C), TEMPERATURE FOR THE SUBSEQUENT QUALITY OF CHEESE AND BUTTER MADE FROM IT IS EMPHASIZED. (DAIRY SCI. ABSTR., GB., 44, N.9, 1982/09, 654, 5897.

Details

  • Original title: [In Slovak. /En slovaque.]
  • Record ID : 1983-1440
  • Languages: Slovak
  • Source: Nas Chov - vol. 41 - n. 1
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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