ShareFREEZE STABILISATION OF CAMEMBERT CHEESE.
STABILISATION DU FROMAGE DE CAMEMBERT PAR CONGELATION.
Author(s) : JARMUL I.
Type of article: Article
Summary
THE TESTS CARRIED OUT SHOWED IT IS POSSIBLE TO STORE CAMEMBERT CHEESE AT -27 DEG C FOR 2 OR 3 MONTHS. THE MOST SATISFACTORY PROCESS CONSISTS IN FREEZING CHEESE IMMEDIATELY AFTER SALTING, THEN AFTER THAWING, TO RIPEN IT DURING TWO WEEKS. FREEZING 3 WEEK RIPENED CHEESE MAY ALSO BE RECOMMENDED, THE CHEESE IS THEN GOOD FOR CONSUMPTION IMMEDIATELY AFTER THAWING.
Details
- Original title: STABILISATION DU FROMAGE DE CAMEMBERT PAR CONGELATION.
- Record ID : 1986-1534
- Languages: French
- Source: Hygiène de la Viande et du Lait - vol. 65 - n. 649-650
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Camembert; Freezing; Cheese
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OPTIMAL CONDITIONS FOR STORAGE OF CHEESE.
- Author(s) : REPS A., JARMUL I.
- Date : 1984
- Languages : Polish
- Source: Prz. Mlecz. - vol. 33 - n. 7
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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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EFFECT OF TEMPERATURE ON THE POSSIBLE STORAGE L...
- Author(s) : KAMMERLEHNER J., KESSLER H. G.
- Date : 1983
- Languages : German
- Source: Dtsch. Milchwirtsch. - vol. 34 - n. 2
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Survival of Listeria monocytogenes after irradi...
- Author(s) : BOUGLE D. L., STAHL V.
- Date : 1994/09
- Languages : English
- Source: Journal of Food Protection - vol. 57 - n. 9
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Growth of Listeria monocytogenes in camembert a...
- Author(s) : BACK J. P., LANGFORD S. A., KROLL R. G.
- Date : 1993
- Languages : English
- Source: Asian J. Dairy Res. - vol. 60 - n. 3
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