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EFFECT OF LOW TEMPERATURES ON KEEPING QUALITY OF CHEESE.

[In Serbo-Croat. / En serbo-croate.]

Author(s) : DOZET N., STANISIC M., BIJELJAC S.

Type of article: Article

Summary

THE FEASIBILITY OF STORING RIPE LIVANJSKI (A HARD VARIANT) AND TRAVNICKI CHEESE (WHITE PICKLED TYPE) AT 248 K (-25 DEG C) WAS STUDIED FOR UP TO 13 MONTHS OF FROZEN STORAGE. BOTH VARIETIES KEPT WELL IN COMPARISON TO CONTROLS STORED ABOVE 273 K (0 DEG C) BUT ON THAWING CRACKS FORMED IN TRAVNICKI CHEESE. HOWEVER, TRAVNICKI, CHEESE PRODUCED TO CONTAIN REDUCED AMOUNT OF MOISTURE AND FROZEN AT AN EARLIER AGE TOLERATED THE FROZEN STORAGE WELL. (DAIRY SCI. ABSTR., GB., 45, N.3, 1983/03, 168, 1429.

Details

  • Original title: [In Serbo-Croat. / En serbo-croate.]
  • Record ID : 1983-2260
  • Languages: Serbo-croatian
  • Source: Mljekarstvo - vol. 32 - n. 6
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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