Free Access
| Issue |
Lait
Volume 40, Number 397, 1960
|
|
|---|---|---|
| Page(s) | 382 - 393 | |
| DOI | https://doi.org/10.1051/lait:196039716 | |
Lait 40 (1960) 382-393
DOI: 10.1051/lait:196039716
Institut de Recherches Alimentaires. Bucarest-R. P. R
DOI: 10.1051/lait:196039716
Contribution au problème de la fabrication du "Cashcaval Penteleu "
Ing. CAROL TOMA and Ing. ECATERINA MELEGHIInstitut de Recherches Alimentaires. Bucarest-R. P. R
Abstract - The experiments conducted on a type of scalded cheese (Cashcaval Penteleu) revealed that it was possible to assess objectively, rapidly and precisely the most opportune moment to scald. An improvement in output and a better quality product resulted.