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ROLE 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.

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