ShareEffect of container materials on temperature profiles of large blocks of Swiss and Cheddar cheese.
Author(s) : REINBOLD R. S., ERNSTROM C. A., HANSEN C. L.
Type of article: Article
Summary
The article studies the cooling rate of large blocks of whey for the preparation of Cheddar and Swiss cheese. Parameters are reviewed. Core cooling times are indicated.
Details
- Original title: Effect of container materials on temperature profiles of large blocks of Swiss and Cheddar cheese.
- Record ID : 1993-3414
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 75 - n. 10
- Publication date: 1992/10
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Milk and dairy products
- Keywords: Cheddar; Chilling; Dairy product; Whey; Cheese
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Temperature, pH, and moisture profiles during c...
- Author(s) : REINBOLD R. S., ERNSTROM C. A., HANSEN C. L.
- Date : 1992/08
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 75 - n. 8
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EFFECT OF NON-SALTING OF CHEDDAR CHEESE MADE WI...
- Author(s) : IBRAHIM G. F.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 4
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EFFECT OF NONUNIFORM COOLING ON MOISTURE, SALT ...
- Author(s) : REINBOLD R. S., ERNSTROM C. A.
- Date : 1988/06
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 71 - n. 6
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Accumulation of free L-glutamic acid in full- a...
- Author(s) : ROSENBERG M., ALTEMUELLER A.
- Date : 2001
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 34 - n. 5
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Changes in the microflora of manouri, a traditi...
- Author(s) : LIOLIOU K., LITOPOULOU-TZANETAKI E., TZANETAKIS N.
- Date : 2001
- Languages : English
- Source: Int. J. Dairy Technol. - vol. 54 - n. 3
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