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Problems of the buffalo mozzarella cheese production. 2. The milk cryoscopic point variations during lactation.

[In Italian. / En italien.]

Author(s) : CAVALIERE A., RAIMONDI E., ALTIERO V., INTRIERI F.

Type of article: Article

Summary

The variation of freezing mean values showed that the examined buffalo milk presented normal values of temperature difference (by -0.5561 to -0.5584 deg C) only in the period between the fourth and sixth month of lactation, while in the first and the last months it was higher than the standard.

Details

Original title: [In Italian. / En italien.]
Record ID : 1996-0356
Languages: Italian
Source: Rev. Ferment. Ind. aliment. - vol. 34 - n. 333
Publication date: 1995/01
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food engineering;
Milk and dairy products
Keywords: Freezing temperature; Buffalo; Milk; Measurement; Physical property; Statistics; Chemical property; Cheese