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TEST MANUFACTURE OF GRANA CHEESE WITH THE MILK FROM TWO MILKINGS, COOLED ON THE FARM.

[In Italian. / En italien.]

Author(s) : ZAPPAROLI G. A.

Type of article: Article

Summary

COMPARISON OF THE ORGANOLEPTIC PROPERTIES AND QUALITY OF GRANA PADANO AND PARMIGIANO REGGIANO CHEESE MANUFACTURED WITH MILK FROM A SINGLE MILKING WITH FORMALINE AND/OR LYSOZYME AND THAT FROM TWO MILKINGS, COOLED OR UNCOOLED. THE BEST QUALITY IS OBTAINED WITH MILK COOLED WITHOUT FORMALINE.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1988-0215
  • Languages: Italian
  • Source: Ind. Latte - vol. 12 - n. 3
  • Publication date: 1987

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