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#7. PRORID contract info: Gomser semi-hard cheese Production Process

Gomser semi-hard cheese Production Process
In GermanIn EnglishValue
DatumDate01.07.18
MilchmengeMilk quantity1172,5 kg
KäseanzahlCheese forms22
°C Abend°C evening13,9
°C Morgen°C morning10,4
Reduktase in Std. ( m. Kul )Reductase 
Kälbermagenlab; ml 100 ltRennet, ml 100 lt140 ml
Gärprobebild 12 hFerment test 12 h 
Gärprobebild 24 hFerment test 24 h 
pH – Wert 2 hph value 2 h 
pH - Wert 8 hph value 8 h 
MA 11; DCU/1000 lt  
MA 16; DCU/1000 lt  
MA 19; DCU/1000 lt  
TA 52 ; DCU / 1000 lt  
LH 100; DCU / 1000 lt  
Vorreifen in Min.Pre-ripening min30 min
Dickungstemp. °Cthickening °C32,5 min
Dickungszeit in Min.Thickening min34 min
Vorkäsen in Min.Pre-curding min20 min
Setzen in Min.Pressing min 
Molke abpumpen in %Whey pump-out in % 
Wasserzusatz in %watter addition in ?5%
Wärmen °CHeating °C42 °C
Wärmen in Min.Heating min30 min
Ausrühren in MinStearing min15 min
Abfüllen bei °Cfilling °C42 °C
Salzbaddauer hSalt bath duration24 min
Käse typ; S,Ra,HoCheese typeHo
 Anmerkungen Annotations 
ID
7
Blockchain address
RAW Data

Уведомление, при исполнении кода (E_NOTICE) - событие произошло в 22.08.2019 09:36:33

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Full name
Dietmar Benedetti
Company name
Sennereigenossenschaft Obergesteln
E-mail
gomser.cheese@gmail.com
Short description
Alpine Dairy
Country
Switzerland
Address
Obergesteln, Furkastrasse 19
Mail address
Fukastrasse, 19, 3988, Obergesteln, Wallis
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