date:Sep 17, 2012
mes very essential for us to maintain adequate hygiene at procurement, transportation and at pre-processing levels.
Oberoi talked on important quality aspects in cheese making like fermentation, warming milk at 50-60 degree Celsius, pasteurisation at around 72 degree Celsius, ultra-filtration and micro-filtration.
The event was sponsored by Gowardhan and Gokul Hatsun.
Ashish Powari, market development manager, and Hariprasad Manavalan, head, dairy and agri sector, Sealed Air discussed risks