Share

IIR document

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

Author(s) : SWITKA J., SZCZEPANIK K., KOLENDA H.

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.

Available documents

Format PDF

Pages: 515-519

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

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.

Links


See other articles from the proceedings (541)
See the conference proceedings

Indexing