ShareHOW TO CORRECTLY CHILL MILK AT THE FARM.
[In Spanish. / En espagnol.]
Author(s) : PONCE DE LEON J. L.
Type of article: Article
Summary
STUDY OF THE SOURCES OF CONTAMINATION IN RAW MILK. DETERMINATION OF OPTIMAL CHILLING CONDITIONS (TEMPERATURE, TIME, RATE),WITH RESPECT TO THE FINAL MICROBIOLOGICAL QUALITY OF MILK. STUDY OF THE DIFFERENT CATEGORIES OF CHILLING VATS AND SYSTEMS. STANDARDS ON HYGIENE AND REGULATIONS (SPAIN). (Bibliogr. int. CDIUPA, FR., 91-268859.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1992-0271
- Languages: Spanish
- Source: Rev. esp. Leche. - n. 22
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Spain; Regulations; Milk; Microbiology; Milk cooler; Chilling; Performance; Farm
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