Volume 80, Number 1, January-February 2000New applications of membrane technology in the dairy industry
|Page(s)||51 - 67|
Lait 80 (2000) 51-67
Influence of milk treatment and ripening conditions on quality of Raclette cheese
Thorid Klantschitsch , Hans-Peter Bachmann , Zdenko Puhan
Laboratory of Dairy Science, Swiss Federal Institute of Technology, Zurich, Switzerland
Swiss Federal Dairy Research Station, Liebefeld, Berne, Switzerland
Raclette cheese / milk treatment / pasteurization / microfiltration / accelerated ripening / melting quality
Correspondence and reprints: H.-P. Bachmann
Copyright INRA, EDP Sciences
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.