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MANUFACTURE OF GRANA PADANO FROM COOLED MILK.

[In Italian. / En italien.]

Author(s) : ALLOISIO V., MILESI O.

Type of article: Article

Summary

QUALITY OF GRANA PADANO CHEESE MADE WITH COOLED MILK, 9-10 DEG C AND THE ADDITION OF RENNET, FORMALDEHYDE AND LYSOZYME. COMPARED TO CONVENTIONAL CHEESE, THE GRANA OBTAINED IS QUITE SATISFACTORY AS REGARDS TEXTURE, FLAVOUR AND COMPOSITION.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1987-1063
  • Languages: Italian
  • Source: Ind. Latte - vol. 11 - n. 9
  • Publication date: 1986

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