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Air conditioning for the initial creaming phase of making Parmigiano-Reggiano cheese



Air conditioning for the initial creaming phase of making Parmigiano-Reggiano cheese



Latte 11(10): 835-839



At one cheese factory, the room in which the cheese milk is held overnight to cream has been equipped to maintain an air temp. of 12-14 degrees C. Results are tabulated for chemical and microbiological analyses of the cheese milk.

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Accession: 001525055

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