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Recetas de quesos frescos, de pasta blanda, de pasta dura, azules, de distinto origen animal y diferentes territorios geográficos componen este manual al que se suma, además, la elaboración de otros lácteos como los yogures o la mantequilla. A[...]
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 207)
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 358)
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KIESNER, VON CHR. ; HOFFMANN, W. ; MEYER, S | 1998Pour obtenir la qualité désirée, l'on procède, dans la production actuelle de yaourt, à de nombreuses démarches à consommation d'énergie élevée pour tempérer les produits. C'est la raison pour laquelle il est recommandé de simplifier les méthode[...]
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CABRINI, A. ; BOSSI, M. G. ; EMALDT, G. C. | Lodi [ITALIA] : Istituto Sperimentale Lattiero-Caseario di LodiIstituto Sperimentale Lattiero-Caseario di Lodi (N° 188)
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Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its [...]
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Yield stress and apparent residual stress were measured in laboratory-made yogurts containing different gum concentrations and in seven retail yogurts. Yield stress exhibited significant correlation (p
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When the first edition of this book was published in 1985, the retail markets in Australasia, Europe and North America were dominated by just one product – stirred fruit yoghurt, with natural set yoghurt occupying a well-defined niche. Some trad[...]
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