ShareSummary
Optimum yield, and control of obtaining that yield, are increasingly important in the cheese industry. The book examines all the factors affecting cheese yield, from milk composition, hygienic quality, and heat treatment, through cheese processing, refining and sampling, to the management, forecasting and optimisation of yield (see also this Bulletin, ref. 2000-3107).
Details
- Original title: Practical guide for control of cheese yield.
- Record ID : 2000-3234
- Languages: English
- Publication: Fil-idf (fédération internationale de laiterie-international dairy federation) - Belgium/Belgium
- Publication date: 2000
- ISBN: 9290980338
- Source: Source: S.I. 9901; 113 p. (15.5 x 22.3); fig.; tabl.; BEF 1250.
- Document available for consultation in the library of the IIR headquarters only.
Links
See book excerpts (1)
Indexing
-
Salles propres pour moisissures nobles.
- Author(s) : TODT W.
- Date : 1996
- Languages : French
- Source: Rev. tech. Sulzer - Sulzer tech. Rev. - vol. 78 - n. 3
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Time and temperature of stretching as critical ...
- Author(s) : KIM J., SCHMIDT K. A., PHEBUS R. K., JEON I. J.
- Date : 1998/01
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 1
View record
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Proposed draft code of hygienic practice for th...
- Date : 1996/03
- Languages : French
- Source: Comm. Codex Aliment./Codex Aliment. Comm. - CX-MMP 96-8; 13 p.; 2 append.
View record
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Avant-projet de code d'usages en matière d'hygi...
- Date : 1991/09
- Languages : French
- Source: Comm. Codex Aliment./Codex Aliment. Comm. - CX-FH 91-7; 16 p.; 1 fig.; append.
View record
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COMMERCIAL USE OF COOLED MILK AND PARMESAN CHEE...
- Author(s) : BAGNACANI L., SPAGNI L., ALBONI D.
- Date : 1981
- Languages : Italian
View record