ITTV20090159A1 - METHOD OF PREPARATION OF A PASTA CHEESE PASTEURIZED MILK SPRINGS AND A SOFT PASTA CHEESE - Google Patents
METHOD OF PREPARATION OF A PASTA CHEESE PASTEURIZED MILK SPRINGS AND A SOFT PASTA CHEESE Download PDFInfo
- Publication number
- ITTV20090159A1 ITTV20090159A1 IT000159A ITTV20090159A ITTV20090159A1 IT TV20090159 A1 ITTV20090159 A1 IT TV20090159A1 IT 000159 A IT000159 A IT 000159A IT TV20090159 A ITTV20090159 A IT TV20090159A IT TV20090159 A1 ITTV20090159 A1 IT TV20090159A1
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- IT
- Italy
- Prior art keywords
- milk
- approx
- product
- cheese
- pasteurization
- Prior art date
Links
- 235000020200 pasteurised milk Nutrition 0.000 title claims description 10
- 238000000034 method Methods 0.000 title claims description 7
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000013351 cheese Nutrition 0.000 title description 12
- 235000015927 pasta Nutrition 0.000 title description 4
- 235000008983 soft cheese Nutrition 0.000 claims description 14
- 235000013336 milk Nutrition 0.000 claims description 13
- 239000008267 milk Substances 0.000 claims description 13
- 210000004080 milk Anatomy 0.000 claims description 13
- 238000009928 pasteurization Methods 0.000 claims description 9
- 239000006071 cream Substances 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 229940108461 rennet Drugs 0.000 claims description 5
- 108010058314 rennet Proteins 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000001543 Corylus americana Nutrition 0.000 claims description 4
- 235000007466 Corylus avellana Nutrition 0.000 claims description 4
- 244000309466 calf Species 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000021243 milk fat Nutrition 0.000 claims description 2
- 240000009226 Corylus americana Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 4
- 241000723382 Corylus Species 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000012994 industrial processing Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Description
METODO DI PREPARAZIONE D’UN FORMAGGIO A PASTA METHOD OF PREPARING A PASTA CHEESE
MOLLE DA LATTE PASTORIZZATO E FORMAGGIO A PASTA SPRINGS FROM PASTEURIZED MILK AND PASTA CHEESE
MOLLE SOFT
[0001 ] Il presente trovato ha per oggetto un metodo per produrre un formaggio a pasta molle da latte pastorizzato e formaggio a pasta molle. [0001] The present invention relates to a method for producing a soft cheese from pasteurized milk and soft cheese.
Campo d’applicazione Field of application
[0002] Notoriamente, i formaggi molli da tavola prodotti in Italia, sono caratterizzati da una variabilità molto limitata e da tecnologie di produzione che possono richiamare in parte il caseificio vaccino. Si tratta di prodotti lavorati sia in caseifici di tipo industriale sia in piccole strutture artigianali legate alla trasformazione del latte dell'allevamento. In alcuni casi, questi prodotti prendono il nome di "caciotte" e per la loro produzione si sono diffuse tecniche come la pastorizzazione, l'inoculo con colture selezionate, la meccanizzazione delle operazioni in caldaia e di quelle successive. [0002] It is well known that soft table cheeses produced in Italy are characterized by a very limited variability and by production technologies that may recall in part the cow dairy. These are products processed both in industrial dairies and in small artisanal structures linked to the transformation of farm milk. In some cases, these products take the name of "caciotte" and for their production techniques such as pasteurization, inoculation with selected crops, mechanization of operations in the boiler and subsequent ones have spread.
Stato dell’arte State of the art
[0003] In linea di principio, lo schema di lavorazione di una caciotta "standard", applicato in molti caseifici italiani si caratterizza per l'impiego di latte crudo o pastorizzato (soprattutto nelle lavorazioni industriali), inoculato con colture di fermenti lattici termofili e mesofili. La forma à ̈ generalmente cilindrica ed appiattita con diametri variabili da 8-10 cm sino a 16 cm ed altezze variabili da 4 a 8 cm, con pesi compresi tra gli 800 ed i 2.000 grammi. Alcuni dati medi riferibili alle caciotte prodotte nel nostro paese indicano un'umidità del 45% e tenori in grasso e proteine rispettivamente del 28% e del 21 %. [0003] In principle, the processing scheme of a "standard" caciotta, applied in many Italian dairies, is characterized by the use of raw or pasteurized milk (especially in industrial processing), inoculated with cultures of thermophilic lactic ferments and mesophiles. The shape is generally cylindrical and flattened with diameters ranging from 8-10 cm up to 16 cm and heights varying from 4 to 8 cm, with weights between 800 and 2,000 grams. Some average data referable to the caciotte produced in our country indicate a humidity of 45% and fat and protein content of 28% and 21% respectively.
[0004] Secondo gli insegnamenti, in tecnologia casearia, lo schema tecnologico tipico e di base della lavorazione per ottenere caciotta, può essere così schematizzato: [0004] According to the teachings in dairy technology, the typical and basic technological scheme of processing to obtain caciotta can be summarized as follows:
(a) Latte crudo o pastorizzato (a) Raw or pasteurized milk
(b) Inoculo (fermento) (b) Inoculum (ferment)
(c) Coagulazione ( caglio ) (c) Coagulation (rennet)
( d) Rottura cagliata (d) Breaking curd
(e) Travaso in stampi (e) Pouring into molds
(f) Spurgo (in stampi) (f) Bleeding (into molds)
(g) - eventuale - salatura (g) - possibly - salting
(h) Maturazione (h) Maturation
(i) Confezionamento (i) Packaging
(j) Prodotto finito (j) Finished product
Il latte viene quasi sempre sottoposto ad un trattamento termico in caldaia, mentre la coagulazione avviene a circa 35°C. Il taglio della cagliata può essere effettuato con taglierine meccaniche oppure, manualmente, mentre la rottura avviene in uno o due momenti successivi, portando i granuli dalla grossezza di una noce a quella di una nocciola. La lavorazione della cagliata à ̈ ridotta al minimo, essendo limitata ad una semplice agitazione per migliorare la fuoriuscita dei liquidi; a questa si può aggiungere una semicottura sino a temperature di circa 42°C gradi centigradi. La massa caseosa viene successivamente prelevata dal fondo della caldaia e travasata in stampi rapidamente per impedire una eccessiva disidratazione ed essere successivamente rivoltati il più in fretta possibile per mantenere la pasta omogenea e compatta. Questi movimenti devono essere ripetuti alcune volte; dopo la sgocciolatura le forme vengono poste nelle celle di maturazione ad una temperatura compresa tra i 4 e gli 8°C ed un’ umidità relativa attorno al 90%. La maturazione copre un periodo tra i 1 5 ed i 45 giorni, durante i quali i prodotti dovrebbero venire rivoltati abbastanza spesso. The milk is almost always subjected to a heat treatment in the boiler, while the coagulation takes place at about 35 ° C. The curd can be cut with mechanical cutters or manually, while the breaking takes place in one or two successive moments, bringing the granules from the thickness of a walnut to that of a hazelnut. The processing of the curd is reduced to a minimum, being limited to a simple stirring to improve the escape of liquids; to this can be added a semi-firing up to temperatures of about 42 ° C degrees centigrade. The cheese mass is subsequently taken from the bottom of the boiler and quickly transferred into molds to prevent excessive dehydration and then be turned over as quickly as possible to keep the paste homogeneous and compact. These movements must be repeated a few times; after draining, the cheeses are placed in the ripening cells at a temperature between 4 and 8 ° C and a relative humidity of around 90%. The maturation covers a period between 1 5 and 45 days, during which the products should be turned quite often.
[0005] Secondo una breve ricerca, sono diversi i documenti in letteratura brevettuale che insegnano metodi di lavorazione per produrre del formaggio a pasta molle. Ad esempio, US4324804 (Davis) descrive una preparazione d’un formaggio a pasta molle. Il metodo di produzione à ̈ teso a ricavare un formaggio molle in grado d’essere spalmato che prende corpo in condizione refrigerata. W02009056680 (Kaerki et al.) suggerisce un formaggio a pasta molle che contiene una frazione d’olio di burro, in modo tale da aggiustarne la consistenza. Anche US2009 123601 (Wolf et al.) propone un formaggio a pasta molle ed il suo metodo di preparazione in cui il formaggio a pasta molla à ̈ ottenibile attraverso i seguenti steps: a) acidificare un concentrato di proteine; b) riscaldare il concentrato di proteine; c) miscelare il concentrato di proteine con latte in percentuali non eguali; d) omogeneizzazione della miscela; e) miscelazione con la cagliata; f) omogeneizzazione. W02008074802 (Huellman) descrive un metodo per produrre del formaggio, dal latte giornaliero premiscelato con panna e mescolato con la cagliata simile a gel. [0005] According to a brief research, there are several documents in the patent literature which teach processing methods for producing soft cheese. For example, US4324804 (Davis) describes a preparation of a soft cheese. The production method is aimed at obtaining a soft cheese capable of being spread that takes shape in a refrigerated condition. W02009056680 (Kaerki et al.) Suggests a soft cheese that contains a fraction of butter oil, in order to adjust its consistency. US2009 123601 (Wolf et al.) Also proposes a soft cheese and its preparation method in which the spring cheese can be obtained through the following steps: a) acidifying a protein concentrate; b) heating the protein concentrate; c) mixing the protein concentrate with milk in unequal percentages; d) homogenization of the mixture; e) mixing with the curd; f) homogenization. WO2008074802 (Huellman) describes a method of making cheese, from daily milk premixed with cream and mixed with the gel-like curd.
Inconvenienti Drawbacks
[0006] Tutto ciò considerato à ̈ pertanto ragionevole la necessità delle imprese del settore d’individuare delle soluzioni innovative. [0006] All this considered, it is therefore reasonable that companies in the sector need to identify innovative solutions.
Riassunto del trovato Summary of the finding
[0007] Questi ed altri scopi, sono raggiunti con la presente innovazione secondo le caratteristiche di cui alle annesse rivendicazioni, mediante un metodo di preparazione d’un formaggio a pasta molle da latte pastorizzato e formaggio a pasta molle, in cui la preparazione richiede le seguenti fasi conseguenziali: [0007] These and other purposes are achieved with the present innovation according to the characteristics of the annexed claims, by means of a method of preparing a soft cheese from pasteurized milk and soft cheese, in which the preparation requires the following consequential phases:
(a) Aggiunta nella vasca di pastorizzazione dì panna (a) Adding cream to the pasteurization tank
(b) Si porta il latte in polivalente alla temperatura di ca. 38°C (c) Si aggiunge sale e caglio di vitello (b) The multipurpose milk is brought to a temperature of approx. 38 ° C (c) Salt and calf rennet are added
(d) Si agita il prodotto per poi lasciare riposare brevemente (e) Appena la cagliata inizia a legare si esegue il primo taglio (f) Si effettua una breve sosta (d) The product is shaken and then left to rest briefly (e) As soon as the curd begins to bind, the first cut is made (f) A short pause is made
(g) Si agita ancora una volta e si inizia con il secondo taglio della cagliata sino al raggiungimento di una nocciola (g) Shake once more and start with the second cut of the curd until reaching a hazelnut
(h) Si effettua una terza agitazione breve (h) A third short stirring is carried out
(i) Si scarica il prodotto negli stampi (i) The product is discharged into the molds
(j) Si effettua il ribaltamento (j) Overturning is performed
(k) Si inserisce il prodotto in una cella refrigerata. (k) The product is placed in a refrigerated cell.
Scopi Aims
[0008] In tal modo, attraverso il notevole apporto creativo il cui effetto costituisce un immediato e non trascurabile progresso tecnico, sono conseguiti diversi e ragguardevoli scopi, in particolare: si ottiene in tempi rapidi ed a costi relativamente contenuti, un prodotto a pasta molle particolarmente gradevole, da consumare fresco, abbinabile a diversi altri prodotti alimentari. [0008] In this way, through the considerable creative contribution whose effect constitutes an immediate and not negligible technical progress, various and considerable purposes are achieved, in particular: a soft paste product is obtained quickly and at relatively low costs particularly pleasant, to be consumed fresh, combined with various other food products.
[0009] Questi ed altri vantaggi appariranno dalla successiva particolareggiata descrizione d’una soluzione preferenziale di realizzazione con l'aiuto del disegno schematico allegato i cui particolari d’esecuzione non sono da intendersi limitativi ma solo ed esclusivamente esemplificativi. [0009] These and other advantages will appear from the following detailed description of a preferred embodiment solution with the help of the attached schematic drawing whose execution details are not to be intended as limiting but only and exclusively exemplary.
Contenuto dei disegni Contents of the drawings
â–¡ La Figura 1 Ã ̈ un diagramma di flusso del metodo di preparazione. â – ¡Figure 1 is a flowchart of the preparation method.
Pratica esecuzione del trovato Practical execution of the invention
[001 0] La presente innovazione, si riferisce ad un metodo di preparazione d’un formaggio a pasta molla da latte pastorizzato ed il formaggio a pasta molla così ottenuto. Più in particolare, per una lavorazione tipo, si richiede la pastorizzazione di 30 q.li di latte alla temperatura di ca. 80X dai quali si ottengono mediamente 690-700 Kg di formaggio a pasta molle. Le fasi successive alla pastorizzazione del latte sopradescritto, richiedono i seguenti passaggi: [001 0] The present innovation refers to a method of preparing a spring cheese from pasteurized milk and the resulting spring cheese. More specifically, for a typical processing, the pasteurization of 30 quintals of milk is required at a temperature of approx. 80X from which an average of 690-700 kg of soft cheese is obtained. The steps following the pasteurization of the milk described above require the following steps:
(a) Aggiunta nella vasca di pastorizzazione del 7% ± 1 % di panna con grasso pari al 3,7% ± 0,5%, in modo tale che il valore di grasso del latte arrivi a ca. 5,5%; (a) 7% ± 1% cream with 3.7% ± 0.5% fat added to the pasteurization tank, so that the milk fat value reaches approx. 5.5%;
(b) Si porta il latte in polivalente alla temperatura di ca. 38°C; (c) Si aggiunge 800g di sale e 50g di caglio di vitello per ogni quintale di latte lavorato; (b) The multipurpose milk is brought to a temperature of approx. 38 ° C; (c) 800g of salt and 50g of calf rennet are added for each quintal of processed milk;
(d) Si agita il prodotto per ca. 10’ poi lasciare riposare il tutto per circa 30’; (d) The product is stirred for approx. 10â € ™ then let it rest for about 30â € ™;
(e) Appena la cagliata inizia a legare si esegue il primo taglio; (e) As soon as the curd begins to bind, the first cut is made;
(f) Si effettua una seconda sosta di 10’; (f) A second 10â € ™ stop is made;
(g) Si agita ancora una volta e si inizia con il secondo taglio della cagliata sino al raggiungimento della grandezza di una nocciola; (g) Shake once more and start with the second cut of the curd until it reaches the size of a hazelnut;
(h) Si effettua una terza agitazione per ca. 10’-1 5’; (h) A third stirring is carried out for approx. 10â € ™ -1 5â € ™;
(i) Sì scarica il prodotto negii stampi da 200g; (i) Yes, download the product in the 200g molds;
(j) Si attende ca. 10’ e si effettua il ribaltamento delle forme; (k) Si inserisce il prodotto in una cella refrigerata per portare il prodotto in ca. 45’ ad una temperatura di ca. 5°C. (j) Expect approx. 10â € ™ and the forms are overturned; (k) The product is placed in a refrigerated cell to bring the product into approx. 45â € ™ at a temperature of approx. 5 ° C.
Al termine delle sopradescritte fasi il prodotto formaggio a pasta molla può essere confezionato. At the end of the phases described above, the spring cheese product can be packaged.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITTV2009A000159A IT1395671B1 (en) | 2009-08-06 | 2009-08-06 | METHOD OF PREPARATION OF A PASTA CHEESE PASTEURIZED MILK SPRINGS AND SOFT PASTA CHEESE |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITTV2009A000159A IT1395671B1 (en) | 2009-08-06 | 2009-08-06 | METHOD OF PREPARATION OF A PASTA CHEESE PASTEURIZED MILK SPRINGS AND SOFT PASTA CHEESE |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ITTV20090159A1 true ITTV20090159A1 (en) | 2011-02-07 |
| IT1395671B1 IT1395671B1 (en) | 2012-10-16 |
Family
ID=42236936
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ITTV2009A000159A IT1395671B1 (en) | 2009-08-06 | 2009-08-06 | METHOD OF PREPARATION OF A PASTA CHEESE PASTEURIZED MILK SPRINGS AND SOFT PASTA CHEESE |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | IT1395671B1 (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3620768A (en) * | 1969-04-08 | 1971-11-16 | Diamond Shamrock Corp | Cheese manufacture |
| US3840669A (en) * | 1972-05-19 | 1974-10-08 | E Youssef | Preparation of white pickled cheese |
| US4352826A (en) * | 1980-10-14 | 1982-10-05 | Mallinckrodt International Corp. | Process for preparing acid cheese curd |
| US5656320A (en) * | 1994-12-13 | 1997-08-12 | Kraft Foods, Inc. | Method for manufacture of a brick cream cheese product |
| US6113953A (en) * | 1996-08-19 | 2000-09-05 | Utah State University | Manufacture of lower-fat and fat-free pizza cheese |
| WO2002030210A1 (en) * | 2000-10-10 | 2002-04-18 | Bopa Ireland Limited | A dairy product |
| CH695035A5 (en) * | 2004-11-15 | 2005-11-30 | Josef Gut | Semi-hard cheese or hard cheese preparation comprises fermentation and maturation of concentrated milk with lactic acid bacteria in water permeable cover |
| US20060057249A1 (en) * | 2004-09-13 | 2006-03-16 | Schreiber Foods, Inc. | Method for fast production of cheese curds and cheese products produced therefrom |
| WO2007027926A1 (en) * | 2005-08-30 | 2007-03-08 | Cornell Research Foundation, Inc. | Simple mozzarella cheese-making methods |
-
2009
- 2009-08-06 IT ITTV2009A000159A patent/IT1395671B1/en active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3620768A (en) * | 1969-04-08 | 1971-11-16 | Diamond Shamrock Corp | Cheese manufacture |
| US3840669A (en) * | 1972-05-19 | 1974-10-08 | E Youssef | Preparation of white pickled cheese |
| US4352826A (en) * | 1980-10-14 | 1982-10-05 | Mallinckrodt International Corp. | Process for preparing acid cheese curd |
| US5656320A (en) * | 1994-12-13 | 1997-08-12 | Kraft Foods, Inc. | Method for manufacture of a brick cream cheese product |
| US6113953A (en) * | 1996-08-19 | 2000-09-05 | Utah State University | Manufacture of lower-fat and fat-free pizza cheese |
| WO2002030210A1 (en) * | 2000-10-10 | 2002-04-18 | Bopa Ireland Limited | A dairy product |
| US20060057249A1 (en) * | 2004-09-13 | 2006-03-16 | Schreiber Foods, Inc. | Method for fast production of cheese curds and cheese products produced therefrom |
| CH695035A5 (en) * | 2004-11-15 | 2005-11-30 | Josef Gut | Semi-hard cheese or hard cheese preparation comprises fermentation and maturation of concentrated milk with lactic acid bacteria in water permeable cover |
| WO2007027926A1 (en) * | 2005-08-30 | 2007-03-08 | Cornell Research Foundation, Inc. | Simple mozzarella cheese-making methods |
Non-Patent Citations (1)
| Title |
|---|
| TUNICK M H: "EFFECTS OF HOMOGENIZATION AND PROTEOLYSIS ON FREE OIL IN MOZZARELLACHEESE", JOURNAL OF DAIRY SCIENCE, AMERICAN DAIRY SCIENCE ASSOCIATION, US LNKD- DOI:10.3168/JDS.S0022-0302(94)77190-3, vol. 77, no. 9, 1 September 1994 (1994-09-01), pages 2487 - 2493, XP000468030, ISSN: 0022-0302 * |
Also Published As
| Publication number | Publication date |
|---|---|
| IT1395671B1 (en) | 2012-10-16 |
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