
IIR document
SAVING ENERGY IN THE REFRIGERATION AND STORAGE OF SHEEP MILK.
REFROIDISSEMENT ET CONSERVATION DU LAIT DE BREBIS EN VUE D'UNE ECONOMIE D'ENERGIE.
Author(s) : JIMENEZ PEREZ S., GOICOECHEA A., GARCIA MATAMOROS E.
Summary
DIFFERENT TEMPERATURES OF REFRIGERATION AND STORAGE OF SHEEP MILK INTENDED FOR USE IN CHEESE MAKING: 273, 278, 283 AND 288 K (0, 5, 10 AND 15 DEG C) WERE STUDIED IN AN ATTEMPT TO SAVE ENERGY ON THE BASIS OF THE TEMPERATURE AND STORAGE TIME. THE RESULTS OBTAINED INDICATE THAT AT 273 K THE MAXIMUM STORAGE TIME FOR SHEEP MILK IS 240 HOURS, WHEREAS AT 278 K IT IS 120 HOURS, AT 283 K 48 HOURS, ANT AT 288 K IT SHOULD NOT EXCEED 12 HOURS. CHEESE YIELDS WERE THE SAME FOR 72 HOURS AT 273 AND 278 K AND FOR 24 HOURS AT 283 K.
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Details
- Original title: REFROIDISSEMENT ET CONSERVATION DU LAIT DE BREBIS EN VUE D'UNE ECONOMIE D'ENERGIE.
- Record ID : 1985-2040
- Languages: French
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Publication date: 1983/08/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Milk and dairy products
- Keywords: Ewe; Milk; Chilling; Dairy product; Curd; Energy saving; Cheese
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CHEMICAL AND PHYSICAL CHANGES DURING LOW TEMPER...
- Author(s) : SCHMUTZ M., PUHAN Z.
- Date : 1981
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 102 - n. 17
View record
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LE POINT BIBLIOGRAPHIQUE SUR LA CONSERVATION DU...
- Author(s) : LE TOQUIN A.
- Date : 1983
- Languages : French
- Source: Rev. ENIL - n. 79
View record
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HEAT TRANSFER DURING THE WASHING OF SMALL CURD ...
- Author(s) : BRESSAN J. A., CARROAD P. A.
- Date : 1982
- Languages : English
View record
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FREEZING OF CURDS.
- Author(s) : PELAEZ C.
- Date : 1983
- Languages : Spanish
- Source: Acta Alimentaria - n. 144
View record
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EFFECT OF NONUNIFORM COOLING ON MOISTURE, SALT ...
- Author(s) : REINBOLD R. S., ERNSTROM C. A.
- Date : 1988/06
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 71 - n. 6
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