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A REVIEW OF LITERATURE ON THE PRESERVATION OF GOAT'S MILK IN THE FORM OF FROZEN CURD.

LE POINT BIBLIOGRAPHIQUE SUR LA CONSERVATION DU LAIT DE CHEVRE A L'ETAT DE CAILLE CONGELE.

Author(s) : LE TOQUIN A.

Type of article: Article

Summary

A PROCESS OF MANUFACTURING FROZEN GOATS' MILK CURD IS DESCRIBED STEP-BY-STEP COVERING THE PRODUCTION OF CURD AND PACKAGING (IN POLYETHYLENE BAGS, OR IN BLOCKS WRAPPED IN ALUMINIUM FOIL), FREEZING TO 258 TO 253 K (-15 TO -20 DEG C) IN THE CENTRE WITH AIR BLAST AT 233 K (-40 DEG C), STORAGE AS A RULE AT 255 TO 253 K (-18 TO -20 DEG C) FOR ABOUT 6 MONTHS, DEFROSTING FOR INSTANCE AT 295-296 K (22-23 DEG C) OVER 36 H OR AT 278 K (5 DEG C) OVER 3 DAYS (PARTICULARLY RECOMMENDED) AND PROCESSING THE DEFROSTED CURD, EG AFTER MIXING IT WITH AN EQUAL VOLUME OF FRESH CURD AND RIPENING IT ADVANTAGEOUSLY MORE SLOWLY THAN WHEN USING FRESH CURD. (DAIRY SCI. ABSTR. , GB., 46, N.1-3, 1984/01-03, 38-39, 326.

Details

  • Original title: LE POINT BIBLIOGRAPHIQUE SUR LA CONSERVATION DU LAIT DE CHEVRE A L'ETAT DE CAILLE CONGELE.
  • Record ID : 1984-2376
  • Languages: French
  • Source: Rev. ENIL - n. 79
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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