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The use of a pilot plant to study milk processing techniques for cooked body cheese


, : The use of a pilot plant to study milk processing techniques for cooked body cheese. Cheese yield and factors affecting its control: 463-471

Scale reduction in cheesemaking processes is necessary to test milk suitability for cheese or to test the effects of technical variants introduced into the process. It is also an excellent method to avoid possible defects caused by sampling. Scale reduction is particularly applicable to Parmigiano Reggiano cheese, where 500 litres milk are used to produce a ripened round cheese weighing 30-35 kg.


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