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Effect 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
  • Available in the IIR library

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