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STORAGE OF PRATO CHEESE AT SUBFREEZING TEMPERATURES.

[In Portuguese. / En portugais.]

Author(s) : VALLE J. L. E. do, DENDER A. G. F. van, FIGUEIREDO I. B. de

Type of article: Article

Summary

STUDIES PERFORMED ON THE PRODUCT AFTER STORAGE AT FROM 271 TO 269 K (-2 TO -4 DEG C) FOR THREE TO FOUR MONTHS, ALLOWED AN EVALUATION OF THE EVOLUTION OF SOME OF THE PHYSICO-CHEMICAL PARAMETERS. AFTER 90-120 DAYS AT SUBFREEZING TEMPERATURES, THE STAGE OF MATURATION OF THE CHEESE WAS ALMOST IDENTICAL TO CHEESE RIPENED BY THE TRADITIONAL PROCEDURE. BOTH PROCEDURES PRODUCED CHEESES OF NORMAL FLAVOUR AND COLOUR.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1986-1535
  • Languages: Portuguese
  • Source: Bol. ITAL - vol. 22 - n. 3
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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