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Effect of frozen storage on physical properties of concentrated milk, green curds and UF fresh cheese.

[In Japanese. / En japonais.]

Author(s) : NOU S.

Type of article: Article

Summary

Due to the Uruguay Round agreement low price dairy products will be imported from world dairy markets. So, the necessity for long-term frozen storage of milk, concentrated milk or green curd is increasing. The following studies were carried out to meet the new conditions: 1. Effects of freezing and thawing on the physical properties of UF fresh cheese. 2. Evolution of cream cheese hardness according to freezing and thawing techniques of the green curds. 3. New methods to improve the shelf life of concentrated milk.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2001-1951
  • Languages: Japanese
  • Source: Refrigeration - vol. 75 - n. 871
  • Publication date: 2000/05
  • Document available for consultation in the library of the IIR headquarters only.

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