EurekaMag.com logo
+ Site Statistics
References:
53,623,987
Abstracts:
29,492,080
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

A new Cheddar cheese factory and modernization of the dairy cooperative factory in Cham



A new Cheddar cheese factory and modernization of the dairy cooperative factory in Cham



Deutsche Molkerei Zeitung 103(45): 1548, 1550-1551



A new cheese factory at Cham, German Federal Republic, completed in 1982, comprises 4 milk receiving stations each with a capacity of 60 000 l milk/h, 2 raw milk silo tanks (180 000 l total vol.), pasteurizers, bactofuges, 6 insulated silo tanks (each of 120 000 l vol.) for cheese milk and skim milk, and cheesemaking installations.

(PDF 0-2 workdays service: $29.90)

Accession: 001038670

Download citation: RISBibTeXText



Related references

The new factory of Cheddar-type cheese of the Cham dairy cooperative. Deutsche Milchwirtschaft 34(24): 820-823, 1983

Dairy factory effluent treatment by a trickling filter. Bran-Moeciu cheese factory. Industria aliment. Buc., 20: 9, 516-20; 523, 1969

Mechanized Cheddar cheese manufacture at the Wolvega cheese factory. Nord. Mejeritidsskr, 36: 2, 23-29, 1970

The new Cheddar cheese factory at Waitoa. Nordeuropaeisk Mejeri Tidsskrift 47(7): 199-207, 1981

The use of hot water as the heating medium in a Cheddar cheese factory. N.Z.Jl Dairy Technol. 3: 1, 4-9, 1968

New cheese factory in Hunfeld. Completion of the DM 15 million modernization. Deutsche Milchwirtschaft 47(20): 908-909, 1996

Modernization of a dairy factory. 1971

Introduction of factory-specific culture programmes for Cheddar cheese. Deutsche Molkerei Zeitung 107(30): 998-1000, 1002, 1986

Gearing up for Cheddar growth. Kutter's Cheese Factory, Pembroke, N.Y. Dairy and Ice Cream Field International (Dec.): 102-105, 1978

Installing waxing tanks and paraffining Cheddar cheese at the factory. Installing waxing tanks and paraffining Cheddar cheese at the factory, Ottawa, Canada: Department of Agriculture, 6, 1952

A comparison of the flavour and texture of Cheddar cheese of factory or farmhouse origin. International Dairy Journal 7(6-7): 479-485, June-July, 1997

Extensive modernization of Untersand cheese factory, Ebnat-Kappel, Switzerland. Schweizerische Milchzeitung 109(71): 405-406, 1983

De Takomst cooperative cheese factory operates round the clock and produces 300 t cheese per week. Technique Laitiere (960): 19-21, 1981

The influence of factory and region on the composition of South African cheddar and gouda cheese. Journal of food composition and analysis: an official ication of the United Nations University International Network of Food Data Systems 14(2): 177-198, 2001

Direct identification of the common cheese contaminant Penicillium commune in factory air samples as an aid to factory hygiene. Letters in Applied Microbiology 22(5): 339-341, 1996