{"id":4289,"date":"2021-08-24T12:09:42","date_gmt":"2021-08-24T11:09:42","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=4289"},"modified":"2021-08-24T12:09:45","modified_gmt":"2021-08-24T11:09:45","slug":"tetra-pak-publie-la-seconde-edition-de-son-guide-technologique-sur-le-fromage","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=4289","title":{"rendered":"Tetra Pak publie la seconde \u00e9dition de son guide technologique sur le fromage"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"562\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/08\/different-cheeses.jpg\" alt=\"\" class=\"wp-image-4290\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/08\/different-cheeses.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/08\/different-cheeses-300x169.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/08\/different-cheeses-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><em>\u00a9 Tetra Pak<\/em><\/figcaption><\/figure>\n\n\n\n<p>L&#8217;\u00e9quipementier Tetra Pak met \u00e0 disposition des industriels laitiers la seconde \u00e9dition du \u00ab Cheese technology guide \u00bb. Cette version a \u00e9t\u00e9 mise \u00e0 jour pour inclure les fromages frais.<\/p>\n\n\n\n<p>Ce document ressource s&#8217;adresse donc aux fabricants de fromages \u00e0 p\u00e2te mi-dure, de cheddar, de mozzarella et de fromages frais. Il recense les process de production de base, ainsi que des conseils d&#8217;expert et des explications sur les terminologies communes. Les sujets trait\u00e9s incluent le lait et son traitement, les types de fromages, les additifs, les ferments, le process, l&#8217;hygi\u00e8ne, etc.<\/p>\n\n\n\n<p>La version \u00e9lectronique est gratuite et t\u00e9l\u00e9chargeable sur : <a href=\"https:\/\/www.tetrapak.com\/insights\/cases-articles\/cheese-technology-guide?utm_source=email&amp;utm_medium=email&amp;utm_campaign=processing_global_processing-inspiration-7-2021&amp;utm_content=processing-inspiration-7-2021_newsletter_cheesetechnologyguide-art-3\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.tetrapak.com\/insights\/cases-articles\/cheese-technology-guide?utm_source=email&amp;utm_medium=email&amp;utm_campaign=processing_global_processing-inspiration-7-2021&amp;utm_content=processing-inspiration-7-2021_newsletter_cheesetechnologyguide-art-3<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9 Tetra Pak L&#8217;\u00e9quipementier Tetra Pak met \u00e0 disposition des industriels laitiers la seconde \u00e9dition du \u00ab Cheese technology guide \u00bb. Cette version a \u00e9t\u00e9 mise \u00e0 jour pour inclure les fromages frais. Ce document ressource s&#8217;adresse donc aux fabricants de fromages \u00e0 p\u00e2te mi-dure, de cheddar, de mozzarella et de fromages frais. Il recense &hellip;<\/p>\n","protected":false},"author":1,"featured_media":4290,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-4289","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4289","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4289"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4289\/revisions"}],"predecessor-version":[{"id":4291,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4289\/revisions\/4291"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/4290"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}