Cheese Makers View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

2018

AUTHORS

Peter Elsner , Frank O. Nestle

ABSTRACT

Cheese making is the process of concentrating milk fat and protein by separation from water and soluble components. Workers are exposed to wet work, milk, rennets, bacteria, antimicrobial agents, antioxidants, and concentrated sodium chloride solution. The prevalence of hand dermatitis in cheese makers is high, mostly of the irritant type. Besides allergic contact dermatitis, protein contact dermatitis and contact urticaria have to be considered. More... »

PAGES

1-4

References to SciGraph publications

  • 1988. Dermatologischer Noxen-Katalog in NONE
  • 1995. Chemical Species in Cheese and Their Origin in Milk Components in CHEMISTRY OF STRUCTURE-FUNCTION RELATIONSHIPS IN CHEESE
  • Book

    TITLE

    Kanerva’s Occupational Dermatology

    ISBN

    978-3-319-40221-5
    978-3-319-40221-5

    Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/978-3-319-40221-5_137-2

    DOI

    http://dx.doi.org/10.1007/978-3-319-40221-5_137-2

    DIMENSIONS

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