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OXIDATION CHANGES OF MILK FAT IN FROZEN TVOROG DURING STORAGE.

[In Russian. / En russe.]

Author(s) : FIL'CAKOVA N. N., MISENINA Z. A., OVCAROVA G. P.

Type of article: Article

Summary

EFFECT OF PACKAGING ON PRODUCT QUALITY WAS ASSESSED; QUICK FROZEN TVOROG (A FERMENTED DAIRY PRODUCT) WAS PACKED AS 6.2 KILOGRAMMES BLOCKS IN POLYETHYLENE FILM, OR AS 0.25 KILOGRAMME BARS IN PARCHMENT PAPER, PLACED IN CARTONS HAVING A POLYETHYLENE LINING. OXIDATION DEPENDED ON FREEZING METHOD, STORAGE CONDITIONS AND PACKAGING. OXIDATION CHANGES WERE LESS IN QUICK FROZEN TVOROG, IN WHICH THEY REMAINED WITHIN PERMISSIBLE LIMITS, FOR 10 MONTHS STORAGE AT -18 DEG C OR FOR MORE THAN 12 MONTHS STORAGE AT -25 DEG C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1985-2042
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 12
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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