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Regulation of cheese quality during refrigerated storage.

Author(s) : RAMANAUSKAS R., ALENCIKIENE G.

Summary

Experimental data on biotechnological changes in the quality of cheese depending on the conditions of refrigerated storage and the intensity of ripening are given in the paper. It has been established that the initial freezing temperature of all cheese varieties is lower than -5 °C. The first series of the authors' experiments showed that the storage of cheese at temperatures close to the initial freezing point was the most effective for preserving the quality of the product. Changes in the quality of different types of cheese varied from -3 to 5 °C. The Dutch type cheese when stored this way retained higher quality than the Lithuanian cheese.

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Details

  • Original title: Regulation of cheese quality during refrigerated storage.
  • Record ID : 2000-1485
  • Languages: English
  • Publication date: 1999/09/19
  • Source: Source: Prepr. 20th int. Congr. Refrig., Sydney
    pap. 515; 4 p.; tabl.; 1 ref.

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