IMPROVEMENT OF THE QUALITY OF THE PRODUCTION OF RAW MILK CHEESES

Project Information

Grant agreement ID: 2248

Project closed

Start date 1 February 1995

End date 31 January 1999

Funded under

• European cooperation in the field of scientific and technical research (COST), 1971-

Total cost

€ 43 000 000,00

EU contribution

No data

Coordinated by

CEC
Belgium

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Publications

Other (4)

COST Action 95

Author(s): COST 95
Published in: EUR 18960 EN (1999) 363pp., 1999, Page(s) 363, ISBN 92-828-7112-6

Guidelines for experimental design and data analysis in studies on cheese: Improvement of the quality of the production of raw milk cheeses

Author(s): MCNULTY D ET AL (Hannah Research Institute, Ayr (GB)), SKEIE S (Department of Food Science, Agricultural University of Norway, Ås (NO)), RÜEGG M ET AL (Federal Dairy Research Station, Bern (CH)), MCSWEENEY P (Department of Food Science, University College, Cork (IE)), GRAPPIN R (Station de Recherches en Technologie et Analyses Laitières, Poligny (FR))
Published in: EUR 18014 EN (1998) 50pp., 1998, Page(s) 50, ISBN 92-828-2313-X

A guide to the sensory evaluation of the texture of hard and semi-hard ewes milk cheeses

Author(s): COST 95 (COST 95)
Published in: EUR 18829 EN, (1999) 148pp., 1999, Page(s) 148, ISBN 92-828-5681-X

Guide for the planning of cheese experiments and for the statistical analysis of the results

Author(s): MCNULTY D (Hannah Research Institute, Ayr (GB)), BANKS J (Hannah Research Institute, Ayr (GB)), SKEIE S (Agricultural University of Norway, Ås (NO)), RÜEGG M (Station fédérale de recherches laitières, Liebefeld (CH)), BACHMANN H-P (Station fédérale de recherches laitières, Liebefeld (CH)), MCSWEENEY P (University College Cork, Department of Food Science, Cork (IE)), GRAPPIN R (Station de Recherches en Technologie et Analyses Laitières, Poligny (FR))
Published in: EUR 18329 FR (1998) 56pp., ECU 7, 1998, Page(s) 56, ISBN 92-828-3934-6