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REFRIGERATION IN THE MANUFACTURE OF (GOAT'S MILK CHEESE).

LE FROID DANS LA FABRICATION DU CROTTIN DE CHAVIGNOL.

Author(s) : MARTIN H.

Type of article: Article

Summary

DURING THIS MANUFACTURE, REFRIGERATION IS USED AT FOUR STAGES: -FREEZING OF CURD TO 233 K (-40 DEG C) ; -STORAGE OF FROZEN CURD AT 245 K (-28 DEG C), THAT MAY BE MAINTAINED 18 MONTHS ; -DRYING BETWEEN 283 AND 286.5 K (10 AND 13.5 DEG C) + OU -1 K, WITH 80% RH, OVER 16 TO 17 HRS ; -CONTROL-DRYING BETWEEN 285 AND 286 K (12 AND 13 DEG C) + OU -1 K, WITH 75 TO 85% RH OVER 11 TO 13 DAYS ; MASS LOSS IS ABOUT 50% UPON AN AVERAGE (FROM 140 TO 70 G). THE EQUIPMENT OF A PLANT USING THIS PROCESS IS DESCRIBED. G.G.

Details

  • Original title: LE FROID DANS LA FABRICATION DU CROTTIN DE CHAVIGNOL.
  • Record ID : 1983-1053
  • Languages: French
  • Source: La revue pratique du froid et du conditionnement d'air - vol. 37 - n. 536
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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