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CHANGES IN THE COMPOSITION AND QUALITY OF CHEESE DURING STORAGE AT DIFFERENT TEMPERATURES.

[In Russian. / En russe.]

Author(s) : OSTROUMOV L. A., GABRIELJAN N. N.

Type of article: Article

Summary

HARD RENNET CHEESES OF 2 DISTINCT GROUPS, IE WITH HIGH SCALDING TEMPERATURE (SWISS) AND PICKLED (LYURI), WERE STORED AT 270 TO 267, 273 TO 270, 273 TO 276 AND 276 TO 279 K (-3 TO -6, 0 TO -3, 0 TO 3 AND 3 TO 6 DEG C) OVER 360 DAYS, WITH TESTS AT 60-DAY INTERVALS FOR BACTERIOLOGICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS. AT THE LOWEST TEMPERATURE, STORAGE LIFE OF THE CHEESES COULD BE MORE THAN DOUBLED IN COMPARISON WITH THAT AT THE HIGHEST TEMPERATURE. AT THE LOWEST TEMPERATURE, THE SWISS CHEESE KEPT WELL FOR 240 DAYS AND LYURI FOR 180 DAYS.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1984-0213
  • Languages: Russian
  • Source: Molocn. Prom. - n. 5
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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