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EFFECT OF THE COLD STORAGE OF MILK ON THE PRODUCTION OF SEMI-HARD CHEESE.

[In Italian. / En italien.]

Author(s) : ZALAZAR C. A.

Type of article: Article

Summary

COMPARISON OF THE SOLUBLE NITROGEN FRACTION CONTENT, THE ELECTROPHORETIC PROFILE OF CASEIN AND MICROFLORA (PSYCHROTROPHS) OF UNCOOLED RAW MILK AND OF MILK STORED AT 278 K (5 DEG C) FOR 48 AND 96 HRS. STUDY OF CHEESE YIELD AND QUALITY WHEN USING COOLED MILK. THE DEFECTS OF CHEESEMADE WITH MILK COOLED FOR 96 HRS ARE NOTED. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-231506.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1988-1952
  • Languages: Italian
  • Source: Sci. Tec. latt.-casearia - vol. 38 - n. 5
  • Publication date: 1987

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