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The use of liquid nitrogen in the preservation technology of cottage cheese.

[In Russian. / En russe.]

Author(s) : ANISTRATOVA O. V., SEMENOV B. N., SERPUNINA L. T.

Type of article: Article

Summary

The results of the use of liquid nitrogen in freezing cottage cheese are described. The advantages of its frozen preservation in consumer packaging are given. Assessment of the quality of cottage cheese after 12 and 21 months of storage at a temperature of -18° C are specified.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 30008623
  • Languages: Russian
  • Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2
  • Publication date: 2013

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