Hygienic packaging of chilled air: a new aseptization method. Controlling air quality in cheese production plants.

La maîtrise du conditionnement hygiénique de l'air froid : un nouveau procédé d'aseptisation. Maîtrise de la qualité de l'air dans les fromageries.

Summary

This article focuses on the various processes involved in manufacturing and ripening cheese, and stresses the importance of producing suitable atmospheres, not only in terms of temperature and humidity but also from an air-quality point of view in general and a microbiological point of view in particular.

Details

Original title: La maîtrise du conditionnement hygiénique de l'air froid : un nouveau procédé d'aseptisation. Maîtrise de la qualité de l'air dans les fromageries.
Record ID : 1999-2388
Languages: French
Source: Le froid dans la chaîne alimentaire. Communications.
Publication date: 1998/06/04
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Indoor air quality;
Air conditioning in laboratories and industry;
Milk and dairy products
Keywords: Curing room; Recommendation; Air quality; Dairy product; Hygiene; Cheese