ShareLow-temperature refrigerated storage of fromage frais.
[In Russian. / En russe.]
Author(s) : BUJANOV O. N., OSTROUMOV L. A., BUJANOVA I. V.
Type of article: Article
Summary
Based on complex studies of changes in the quality of cheese when frozen, recommendations are given on the optimum low-temperature storage conditions: freezing temperature from -30 to -35 deg C; air speed of 5 m/s; storage temperature of -20 deg C; thawing temperature of 4 deg C (plus or minus 2 deg C); thawing time: 24 h. C.C.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1996-1693
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 4
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Milk and dairy products - Keywords: Quality; Russia; Dairy product; Testing; Cold storage; Freezing; Fromage frais
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