The artisanal cheese and its variability

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Main Authors:	Pinheiro, C.S.C., FAO, Rome (Italy). Animal Production and Health Div. eng, International Symposium on Animal Production and Rural Tourism in Mediterranean Regions eng 10-13 Oct 1993 Evora (Portugal), Marinho, A.A.M., Potes, E.S., Bento, O.P., Abreu, M.C. (Evora Univ. (Portugal). Area Dept. de Ciencias Agrarias), Flamant, J.C. (ed.), Portugal, A.V. (ed.), Costa, J.P. (ed.), Nunes, A.F. (ed.), Boyazoglu, J. (ed.), European Association for Animal Production, Rome (Italy) eng, Centre International de Hautes Etudes Agronomiques Mediterraneennes, Paris (France) fre
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Published:	Wageningen (Netherlands) Wageningen Pers 1995
Subjects:	HARD CHEESE, EWE CHEESE, ANCILLARY ENTERPRISES, CHEESEMAKING, CHEMICAL COMPOSITION, MICROBIOLOGICAL ANALYSIS, LIPID CONTENT, PROTEINS, LACTOSE, CASEIN, NITROGEN CONTENT, ORGANOLEPTIC PROPERTIES, EWE MILK, TENEUR EN LIPIDES, PROTEINE, CASEINE, TENEUR EN AZOTE, PROPRIETE ORGANOLEPTIQUE, LAIT DE BREBIS, FROMAGE A PATE DURE, FROMAGE DE BREBIS, ACTIVITE CONNEXE, FABRICATION FROMAGERE, COMPOSITION CHIMIQUE, ANALYSE MICROBIOLOGIQUE, CONTENIDO DE LIPIDOS, PROTEINAS, LACTOSA, CASEINA, CONTENIDO DE NITROGENO, PROPIEDADES ORGANOLEPTICAS, LECHE DE OVEJA, QUESO DURO, QUESO DE OVEJA, ACTIVIDADES CONEXAS, FABRICACION DEL QUESO, COMPOSICION QUIMICA, ANALISIS MICROBIOLOGICO,
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