Industrial yield, manufacturing efficiency and physical and chemical characteristics of colonial cheese produced from milk with two levels of somatic cells

Industrial yield, manufacturing efficiency and physical and chemical characteristics of colonial cheese produced from milk with two levels of somatic cells

ABSTRACT From two somatic cells count levels (SCC) of the milk used as raw material, the influence on the yield and cheese-making efficiency of colonial cheese was determined on an industrial scale. Both SCC levels were formed from milk received by the industry, being low SCC (

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Bibliographische Detailangaben
Hauptverfasser: Mattiello, C.A., Silveira, S.M., Carli, F., Cunha Júnior, A., Alessio, D.R.M., Pelizza, A., Cardozo, L.L, Thaler Neto, A.
Format: Dataset
Sprache:eng
Schlagworte:
Animal Physiology - Systems
FOS: Biological sciences
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Beschreibung
Zusammenfassung:ABSTRACT From two somatic cells count levels (SCC) of the milk used as raw material, the influence on the yield and cheese-making efficiency of colonial cheese was determined on an industrial scale. Both SCC levels were formed from milk received by the industry, being low SCC (
DOI:10.6084/m9.figshare.7482944