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Refrigeration in the milk and milk product sector. 4. Refrigeration in the cheese-factory.

Il freddo nel latte e nei suoi derivati. 4. Il freddo nel caseificio.

Author(s) : SUSANI A.

Type of article: Article

Summary

In the fourth part of this article, the author intends to illustrate the symbiosis between cheese-making and refrigeration. He starts from what may be the most important Italian cheese product, and is undoubtedly the most typical one: the fine-grained-type cheeses (Parmesan, Reggiano). (See also 97-3452, 98-2371, 98-2370.)

Details

  • Original title: Il freddo nel latte e nei suoi derivati. 4. Il freddo nel caseificio.
  • Record ID : 1998-3008
  • Languages: Italian
  • Source: Industria italiana del Freddo - vol. 51 - n. 4
  • Publication date: 1997/07
  • Document available for consultation in the library of the IIR headquarters only.

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