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This study reports the changes in the yield of Gouda-type cheese depending on the starter and season of the year. The yield of cheese was found to increase by 1.82% when deep-frozen direct-to-vat (DVS) concentrates was used instead of bulk starter being prepared from the same but lyophilized starter. The year profit varied from 225 360 to 369 360 DM for processing 100 000 dm" of milk using deep-frozen...
Centralne Laboratorium Chłodnictwa w Łodzi istnieje od 25 lat. Jest jednostką badawczą i produkcyjną. W Laboratorium opracowano i sprawdzono technologie produkcji lodów, deserów mrożonych i dodatków do lodów. Za wykonanie i wdrożenie do produkcji chłodniczego tunelu spiralno-tacowego zespól pracowników otrzymał w 1993 r. nagrodę Ministra Rolnictwa i Gospodarki Żywnościowej.
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