Small-scale manufacture of cheese from cow's milk
Discusses procedures, equipment requirements and yield expectations of two simple methods of making Queso Blanco or Halloumi cheese from cows' milk suitable for a small scale operation.
| Main Authors: | , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
1985
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/28358 |
Similar Items: Small-scale manufacture of cheese from cow's milk
- Effect of variations in the manufacturing process on the quality of Ayib cheese
- Milk coagulation by Calotropis procera juice. Effects of juice storage time and temperature trial for cheese making
- Making Scamorza cheese in rural areas
- Assessment of nutritive value and consumer preference of some varieties of cheese made from goat milk
- Milk coagulation by calotropis procera (Sodom apple) for cheese making: Effects of juice concentration, storage time and temperature
- Milk market of small scale artisan cheese factories in selected livestock watersheds of Honduras and Nicaragua