ShareEFFECTS OF FREEZING ON THE OBJECTIVE AND SUBJECTIVE PROPERTIES OF PROCESSED CHEESE.
Author(s) : THOMAS M. A., NEWELL G., ABAD G.
Type of article: Article
Summary
THE EFFECTS OF FREEZING BEFORE PROCESSING ON THE OBJECTIVE AND SUBJECTIVE PROPERTIES OF PROCESSED CHEESE WERE STUDIED. RESULTS INDICATE THAT IT IS POSSIBLE TO FREEZE THE CHEESE TO RETARD THE ONSET OF OVER-MATURITY.
Details
- Original title: EFFECTS OF FREEZING ON THE OBJECTIVE AND SUBJECTIVE PROPERTIES OF PROCESSED CHEESE.
- Record ID : 1981-1265
- Languages: English
- Source: J. Food Technol. - vol. 15 - n. 6
- Publication date: 1980/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Freezing; Processed cheese
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INTENSIFICATION IN THE PRODUCTION AND USE OF RE...
- Date : 1987
- Languages : Russian
- Source: Molocn. Prom. - n. 1
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L'INDICE D'AFFINAGE : UN NOUVEAU MOYEN DE SUIVR...
- Author(s) : COURROYE M.
- Date : 1987/03
- Languages : French
- Source: Ind. aliment. agric. - vol. 104 - n. 3
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STABILISATION OF CAMEMBERT BY FREEZING.
- Author(s) : JARMUL I.
- Date : 1986/01
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 40 - n. 1
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Chemical and physico-chemical changes in proces...
- Author(s) : SCHÄR W., BOSSET J. O.
- Date : 2002
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 35 - n. 1
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CONGELATION ET DECONGELATION DU LAIT DE CHEVRE.
- Author(s) : JAUBERT C., TEXIER C.
- Date : 1990
- Languages : French
- Source: Process Mag. - n. 1052
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