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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