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Ripening of raw farm cream in Queensland

Lightbody, L. G. (1966) Ripening of raw farm cream in Queensland. Queensland Journal of Agricultural and Animal Sciences, 23 (1). pp. 57-68.



Cream samples taken immediately after separation at the farm were examined before and after storage for 1, 2, 3 and 4 days at 4-5, 10, 15.5 or 21°C for bacteriological quality, pH, chemical changes and grading.

Item Type:Article
Corporate Creators:Department of Agriculture and Fisheries, Queensland
Subjects:Agriculture > Agriculture (General) > Storage
Animal culture > Cattle > Dairy processing. Dairy products
Live Archive:11 Mar 2024 05:49
Last Modified:11 Mar 2024 05:49

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