+ Site Statistics

References:

Abstracts:

29,074,682

+ Search Articles

+ Subscribe to Site Feeds

+ PDF Full Text

Request PDF Full Text

+ Follow Us

Follow on Facebook

Follow on Twitter

Follow on Google+

Follow on LinkedIn

+ Translate

200 different semi-hard cheeses from Switzerland

200 different semi-hard cheeses from Switzerland

Bourquin, R.A.

Schweizerische Milchzeitung 121(45): 5

1995

In Switzerland, 37 000 t semi-hard cheese are manufactured annually, accounting for 30% of the total cheese production. There are about 200 different types of cheese with a range of fat contents and flavours.

(PDF 0-2 workdays service: $29.90)

Accession: 002549877

Download citation: RIS BibTeX Text

Related references

Low temperature hard cheeses and semi-hard washed cheeses. 2007

Use of carbon dioxide in the preparation of semi-hard and hard cheeses. Can it be done without adverse effects?. DMZ, Lebensmittelindustrie und Milchwirtschaft 122(25): 1060-1065, 2001

Sensory evaluation of the texture of hard and semi-hard cheeses: A collaborative study. Lebensmittel-Wissenschaft & Technologie 26(1): 59-68, 1993

Can quality of hard and semi-hard rennet cheeses with a low fat content be improved?. Meieriposten 82(2): 37-42, 1993

High-pressure-brining and ripening of hard and semi-hard-cheeses. Mededelingen Faculteit Landbouwkundige en Toegepaste Biologische Wetenschappen Universiteit Gent 66(1): 102-103, 2001

A process for the packaging, protection and/or preservation of hard and semi-hard cheeses. German Federal Re ic Patent Application: (DE 33 38 492 A1), 1985

Decrees regarding the control of cheese colouring for hard and semi-hard cheeses. Milchw. Zbl, 71: 20, 232-233, 1942

Ways of controlling surface microflora on hard and semi-hard cheeses. Industria del Latte 18(3/4): 59-71, 1982

Robots for the treatment of natural, hard and semi-hard cheeses in culturing and ripening rooms. Deutsche Milchwirtschaft 47(10): 460-461, 1996

A guide to the sensory evaluation of smell, aroma and taste of hard and semi-hard cheeses. Lebensmittel-Wissenschaft & Technologie 30(7): 653-664, 1997

Development and suitability of local milk coagulants for making hard and semi-hard cheeses. Philippine Journal of Science 112(3/4): 181-193, 1983

Identification of propionibacteria isolated from brown spots of Swiss hard and semi-hard cheeses. Lait 79(2): 211-216, 1999

Quantification of the angiotensin-converting enzyme-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in hard, semi-hard and soft cheeses. International dairy journal 17(8): 968-975, 2007

Moisture and fat content determination in hard and semi-hard cheeses by near infrared spectroscopy in transmission mode. Lait 80(3): 371-379, 2000

Changes in goat milk composition during lactation and their effect on yield and quality of hard and semi-hard cheeses. Small Ruminant Research 59(1): 55-63, 2005

Copyright © 2018 · All Rights Reserved · 浙ICP备10204677号-1
· ·