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EFFECT OF HYGIENE IN PROCESSING, TRANSPORT AND STORAGE CONDITIONS ON THE ORGANOLEPTIC AND MICROBIOLOGICAL PROPERTIES OF MOZZARELLA.

[In German. / En allemand.]

Author(s) : ASPERGER H., BRANDL E., MAGGI A.

Type of article: Article

Summary

PRIMARY IMPORTANCE OF THE TEMPERATURE FACTOR [MAINTAINING THE COLD CHAIN AT 277K (4 DEG C) MAXIMUM] FOR KEEPING THE MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THIS CHEESE. STORAGE LIFE DOES NOT EXCEED THREE WEEKS UNDER THE BEST CONDITIONS.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-0212
  • Languages: German
  • Source: Arch. Lebensmittelhyg. - vol. 34 - n. 1
  • Publication date: 1983

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