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Further observations on the effects of air conditioning for the initial creaming phase of making Parmigiano-Reggiano cheese



Further observations on the effects of air conditioning for the initial creaming phase of making Parmigiano-Reggiano cheese



Latte 12(11): 1017-1025



More detailed results are given of the effects on acidity, composition and rennetability of milk during July and Sept., when air conditioning was used to keep air temp. down to 12-14 degrees C overnight during the initial creaming of cheese milk.

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Accession: 001600628

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