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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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Pages: 509-513

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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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