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Research confirms the validity of using the Uteco System for cheese maturation



Research confirms the validity of using the Uteco System for cheese maturation



Latte 6(2): 108-111



The Uteco air conditioning system was used for the drying out stage in the manufacture of 3 varieties of Ricotta cheese (Toscanella, Moliterna and Testa di Morto). The cheese store was maintained at 20 deg C and 60% RH; continuous ventilation was used with an air flow of 3.5 m/s. Chemical and bacteriological analyses were made every 3 days. The cheeses all showed a satisfactory wt. loss of 28-32% in 9 days.

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