Share

STORAGE OF CHEESE AT TEMPERATURES NEAR THE CRYOSCOPIC TEMPERATURES AND ITS QUALITY.

[In Russian. / En russe.]

Author(s) : RAMANAUSKAS R. I.

Type of article: Article

Summary

THE AUTHOR BRIEFLY REPORTS A METHOD FOR DETERMINING THE CRYOSCOPIC TEMPERATURE OF RIPENED CHEESE. THE KINETICS OF THE VARIATION OF CRYOSCOPIC TEMPERATURE AND OF THE BIOLOGICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF FOUR TYPES OF CHEESE WAS STUDIED OVER 5 MONTHS, WITH STORAGE TEMPERATURES RANGING BETWEEN 270 AND 278 K (-3 AND 5 DEG C). THE EFFECT OF THE VARIATION OF THESE CHARACTERISTICS ON CHEESE QUALITY WAS ESTABLISHED. IT IS SHOWN THAT THE RATIONAL SOLUTION IS STORING CHEESE AT A TEMPERATURE NEAR THE CRYOSCOPIC. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1985-1604
  • Languages: Russian
  • Source: Molocn. Prom. - n. 7
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (4)
See the source

Indexing