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FROMAGE TEMOIN [1 record]

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Record 1 1986-05-26

English

Subject field(s)
  • Cheese and Dairy Products
OBS

Equipment and Procedure for Manufacturing Laboratory Cheese Curd. A technique for manufacturing laboratory quantities of cheese is described.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
CONT

Les pertes en calcium à pH 4,6 étaient plus faibles que celles constatées avec des fromages témoins salés en saumure expérimentale "vierge".

Spanish

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