IIR document

THE EFFECT OF HYDROCOLLOIDAL STABILIZERS ON THE QUALITY OF FROZEN COTTAGE CHEESE.

Summary

THE FREEZING OF TVOROG (COTTAGE CHEESE) RESULTS, ON THAWING, IN A LOSS OF ORGANOLEPTIC PROPERTIES AND DRAINED WEIGHT. THE AUTHORS ATTEMPTED TO EVALUATE THE POSSIBLE ADJUSTMENT OF HYDROCOLLOIDAL STABILISERS TO THE STABILISATION OF THE AQUEOUS PHASE OF COTTAGE CHEESE ON FREEZING-THAWING. FIVE STABILISERS WERE TESTED: STARCH PC10 AND POC, FRIMULSION WD AND Q10 AND ALGINATE MDH. A STUDY WAS MADE OF THE OPTIMUM RATIO OF FRIMULSION WD AND Q10 TO BE ADDED IN ORDER TO IMPROVE THE ORGANOLEPTIC PROPERTIES, STRUCTURE AND CONSISTENCY OF FROZEN CHEESE WAS STUDIED.

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Pages: 515-519

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Details

  • Original title: THE EFFECT OF HYDROCOLLOIDAL STABILIZERS ON THE QUALITY OF FROZEN COTTAGE CHEESE.
  • Record ID : 1985-2043
  • Languages: English
  • 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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