factsheet produits laitiers fromage a pate mi dure fr pdf
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Date: 2012-03-26
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T echnologie clé de compétitivité dans lactivité FROMAGES A PATE PRESSEE PERSILLEE Réception du lait standardisé Ferments lactiques ou présure Levain du secTOMMES.
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T echnologie clé de compétitivité dans lactivité FROMAGE DAMBO dURUGUAY Lait de vache standardisé 26 g/l MGSel CaCl220 g/ 100 l Présure20 à 30 ml / 100 l Ferment 0,7 à 2 S. Lactis leuconostocEau.
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Factsheet 4XÅ¡HVW - ce que le lait Description du produit: x Le lait de vache est une émulsion naturelle de couleur blanchâtre qui se IRUPH GDQV OHV JODQGHV PDPPDLUHV GH OÅ¡DQLPDO.
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Factsheet 4XÅ¡HVW - ce que le lait Description du produit: x Le lait de vache est une émulsion naturelle de couleur blanchâtre qui se IRUPH GDQV OHV JODQGHV PDPPDLUHV GH OÅ¡DQLPDO.
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Contact presse Marylène Bezamat ± mbezamat cniel. com ± 06 03 99 62 07 Pour en savoir plus : www. com/ - Photothèque : images libres de droit : www. imagesdelait. com Communiqué.
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