ShareROLE OF MANUFACTURING TECHNOLOGY IN THE QUALITY CHANGES OF FROZEN COTTAGE CHEESE DURING STORAGE.
[In Polish. / En polonais.]
Author(s) : SZCZEPANIK K., SWITKA J., ZYNGIEL W.
Type of article: Article
Summary
ASSESSMENT OF THE EFFECT OF THE MANUFACTURING PROCESS OF NON-FAT COTTAGE CHEESE ON ITS QUALITY DURING FREEZING AND STORAGE. CHEESE WITH A PH OF 4.4-4.7, WITH 72 TO 74% WATER CONTENT, IS MOST SUITABLE FOR FREEZING.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1984-1546
- Languages: Polish
- Source: Chlodnictwo - vol. 18 - n. 4
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Dairy product; Freezing; Fromage frais; Cheese
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FREEZING OF CHEESE.
- Author(s) : SZCZEPANIK K., SWITKA J.
- Date : 1983
- Languages : Polish
- Source: Chlodnictwo - vol. 18 - n. 12
View record
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EFFECT OF LOW TEMPERATURES ON KEEPING QUALITY O...
- Author(s) : DOZET N., STANISIC M., BIJELJAC S.
- Date : 1982
- Languages : Serbo-croatian
- Source: Mljekarstvo - vol. 32 - n. 6
View record
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TECHNOLOGY OF THE PRODUCTION OF SEMI-FINISHED C...
- Author(s) : FIL'CAKOVA N. N.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 10
View record
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AN ESTIMATION OF THE EFFECT OF HYDROCOLLOID STA...
- Author(s) : SWITKA J., SZCZEPANIK K., KOLENDA H.
- Date : 1984
- Languages : Polish
- Source: Chlodnictwo - vol. 19 - n. 8
View record
-
Viscoelastic behaviour of refrigerated and froz...
- Author(s) : GRAIVER N. G., ZARITZKY N. E., CALIFANO A. N.
- Date : 2004/04
- Languages : English
- Source: Ital. J. Food Sci. - vol. 69 - n. 3
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