Пишлоқ ишлаб чиқариш технологиялари ва пишлоқ турлари:

PRODUCTION YIELDS	ИШЛАБ ЧИҚАРИШ	(kg of cheese for 100 lt of milk).(кг Пишлоқ 100 лт сутдан)
ENGLISH	ЎЗБЕКЧА	%
CHEESES YIELD	ПИШЛОҚ ФОИЗИ
Asiago	Асиаго	9-11
Blue	Блу	11-13
Brie	Бри	12-14
Caciocavallo	Какиокавалло	10-12
Caciotta (sheep milk)	Какиотта	14-16
Caciotta (cow milk)	Какиотта	10-12
Camembert	Камамберт	12-14
Caprini freschi (cow milk)	Каприни фрески	13-16
Caprini freschi lattici (goat milk)	Каприни фрески	12-13
Cheddar	Чедар	9-10
Cottage	Коттадж	15-20
Cream Cheese	Крем чииз	18-27
Edam	Эдам	9-11
Emmental svizzero	Эмментал свиззеро	7-8
Emmental senza crosta	Эмментал сенза кроста	8-10
Feta (sheep milk)	Фета	15-21
Feta (cow milk)	Фета	12-16
Fiore sardo (sheep milk)	Фиоре сардо	16-18
Fontal	Фонтал	9-10
Fontina	Фонтина	9-10
Fromage Blanc		13-17
Gorgonzola		11-13
Gouda		9-11
Grana Padano maturo		7-8
Gruyère		8-9
Havarti		11-13
Italico		11-12
Kefalotiri (sheep milk)		14-15
Manchego (sheep milk)		13-15
Montasio		8-9
Mozzarella (buffalo milk)		16-22
Mozzarella (cow milk)		12-15
Munster – Pont l’Evéque		12-13
Pannerone		11-12
Parmigiano Reggiano maturo		7-8
Pecorino Romano (sheep milk)		15-16
Pecorino Toscano (sheep milk)		14-16
Provolone		9-11
Quark		14-22
Quartirolo		12-13
Queso Blanco		15-18
Ragusano		7-9
Robiola		13-14
Roquefort (sheep milk)		16-22
Taleggio		12-14
Tomini freschi		12-14
Cacioricotta		25-35
Ricotta (cow milk)		3-4
Ricotta (sheep milk)		7-8
Yoghurt		95-100
Pasteurized milk		100

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