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Cheese industry in the European Community: the cheese industry in the Community from 1975 to 1976 with special regard to the whey problem and payment of milk according to protein content



Cheese industry in the European Community: the cheese industry in the Community from 1975 to 1976 with special regard to the whey problem and payment of milk according to protein content








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Related references

The position of the cheese industry in the European Community. Agra Europe 16(15, Sonderbeil): 22, 1975

Seasonal influences on the fat and protein content of cheese milk, whey and cheese. Mejeritek. Medd, 14: 1, 7-10; 12-13, 1953

Effect of HTST pasteurization of milk, cheese whey and cheese whey UF retentate upon the composition, physicochemical and functional properties of whey protein concentrates. Journal of food science 52(2): 312-317, 1987

Critical analysis of suggestions for settling the unequality on the European Community milk market with special regard to the interdependence of the European Community cattle. Deutsche Milchwirtschaft: 12, 27 (19 20) 547-548, 1976

Pasteurization of cheese milk. Reduction in whey protein content on pasteurization of cheese milk at various temperatures. Officieel Org. K. ned. Zuivelbond. 60: 18, 492, 1968

Development of the dairy industry with special regard to the butter and cheese market in 1971. 1972

Situation of the cheese industry in the Community. Die Molkerei Zeitung Welt der Milch: 29 (17) 441-449, 1975

Milk and whey protein composition distribution and cheese yield of canadian cheddar cheese from 4 milk clotting enzymes. Journal of Dairy Science 57(5): 598, 1974

Detection of cow milk in non-bovine cheese by HPLC of whey protein: application to goat milk cheese. Scienza e Tecnica Lattiero Casearia 47(1): 7-17, 1996

Payment of cheese milk according to fat and protein content. Molkerei- u. Kasereiztg, 15: 14, 467-68, 1964

Balances of the European Economic Community feed industry. 17% of the energy and 21% of the protein regquirement of the European Community from non member countries. Kraftfutter 63(9): 408-410, 1980

Bacteriological conditions of cheese milk, cheese during pressing and of whey during the manufacture of full-fat Glarner alpine cheese.. Schweiz. Milchztg. 80: 163-66, 1954

The passage of the fat and protein of cheese milk into the cheese and whey, together with factors which affect this transfer. Mejeritek. Medd, 14: 3, 55-56, 1953

Is the powdered skimmed milk problem a threat for the cheese industry?. Die Molkerei Zeitung Welt der Milch: 6, 30 (29) 851-854, 1976

Relation between protein content of cheese milk and cheese yield and the fat content of the cheese milk. Officieel Org. K. ned. Zuivelbond. 59: 30, 769-72, 1967