ShareBIOTECHNOLOGY OF COTTAGE CHEESE.
BIOTECHNOLOGIE DES FROMAGES FRAIS.
Type of article: Periodical article
Summary
DEFINITION AND MANUFACTURE OF THE DIFFERENT TYPES OF COTTAGE CHEESE. REFRIGERATION IS USED FOR COOLING TO 293 K (20 DEG C), FOR AGING, THEN TO 283 K (10 DEG C) FOR PACKAGING. STORAGE IN COLD ROOMS IS AT 275-277 K (2-4 DEG C). J.L.
Details
- Original title: BIOTECHNOLOGIE DES FROMAGES FRAIS.
- Record ID : 1986-0281
- Languages: French
- Source: Tech. lait. - n. 988
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Milk and dairy products
- Keywords: Manufacture; Chilling; Fromage frais
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TRENDS OF THE MANUFACTURE OF AN EFFICIENT COOLE...
- Author(s) : IVASOV V. I., DANZANOV V. D.
- Date : 1985
- Languages : Russian
- Source: Molocn. Prom. - n. 4
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VACUUM-COOLING UNIT FOR COTTAGE CHEESE.
- Author(s) : IVASOV V. I.
- Date : 1987
- Languages : Russian
- Source: Molocn. Prom. - n. 9
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MICROBIOLOGICAL QUALITY OF QUARG AND QUARG-BASE...
- Author(s) : PREKOPPOVA J., KR-CAL Z., PODLUCKA M.
- Date : 1988
- Languages : Czech
- Source: Prum. Potravin - vol. 39 - n. 6
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PROBLEM OF THE INCREASE IN THE EFFICIENCY OF CH...
- Author(s) : OVCAROVA G. P., PANKOVA R. I., SEVCENKO E. V.
- Date : 1984
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 11
View record
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CHANGE IN THE QUALITY OF FRESH CREAM DURING COL...
- Author(s) : MISENINA Z. A., BABUSEVA A. A.
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 1
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