Share

REFRIGERATION AND FREEZING IN THE DAIRY INDUSTRY.

[In Dutch. / En néerlandais.]

Type of article: Article

Summary

THIS BEGINS WITH A DISCUSSION OF MICROBIOLOGICAL ASPECTS AND SHOWS ARRHENIUS PLOTS (I.E. THE RELATIONSHIP BETWEEN TEMPERATURE AND GENERATION TIME) FOR 12 STRAINS OF BACTERIA THAT ARE CRITICAL FOR THE STORAGE LIFE OF PASTEURIZED MILK. GRAPHS SHOW THE EFFECT THAT REDUCTIONS IN TEMP. FROM 293 TO 280 K (25 TO 7.C) HAVE ON GROWTH OF BACILLUS CEREUS AND PSEUDOMONADS, AND THE EFFECT THAT REMOVAL OF MILK FROM REFRIGERATION HAS ON COUNTS OF ENTEROBACTER B2. THE DISCUSSION OF MICROBIOLOGICAL ASPECTS IS FOLLOWED BY SECTIONS DEALING SPECIFICALLY WITH MILK COOLING ON THE FARM, AND WITH REFRIGERATION AND FREEZING AS APPLIED TO PARTICULAR DAIRY PRODUCTS, VIZ.: BUTTER; CHEESE; LIQUID MILK; ICE CREAM; YOGURT;AND CREAM. THE FREEZING OF STARTERS 235 K (-38.C) IS ALSO MENTIONED. (DAIRY SCI. ABSTR., GB., 43, N.3, MARCH 1981, 170, 1247.).

Details

  • Original title: [In Dutch. / En nĂ©erlandais.]
  • Record ID : 1982-0169
  • Languages: Dutch
  • Source: Voedingsm. Technol. - vol. 13 - n. 11
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing