ShareVACUUM-COOLING UNIT FOR COTTAGE CHEESE.
[In Russian. / En russe.]
Author(s) : IVASOV V. I.
Type of article: Article
Summary
A VACUUM-COOLING PLANT FOR COTTAGE CHEESE IS DESCRIBED AND THE THERMOGRAM OF THE TEMPERATURE FIELD DISTRIBUTION IN 100 MILLIMETER THICK COTTAGE CHEESE LAYERS IS GIVEN FOR A PRESSURE OF 640 PASCALS IN THE VACUUMCHAMBER. ALSO GIVEN IS A DIAGRAM OF TEMPERATURE VARIATIONS FOR 50 KG COTTAGE CHEESE IN 100 MILLIMETER HIGH LAYERS UNDER FINAL RESIDUAL PRESSURE IN THE VACUUM CHAMBER AND THE DIAGRAM FOR THE TEMPERATURE VARIATION IN CHEESE UNDER A PRESSURE OF 640 PASCALS. COTTAGE CHEESE IS COOLED FROM 313-317 K (40-44 DEG C) TO 277-279 K (4-6 DEG C) WITHIN AN HOUR.R. R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1988-2370
- Languages: Russian
- Source: Molocn. Prom. - n. 9
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Vacuum; Chilling; Dairy product; Fromage frais
-
VACUUM-COOLING OF COTTAGE CHEESE BY THE METHOD ...
- Author(s) : IVASOV V. I.
- Date : 1984
- Languages : Russian
- Source: Molocn. Prom. - n. 3
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BIOTECHNOLOGIE DES FROMAGES FRAIS.
- Date : 1984
- Languages : French
- Source: Tech. lait. - n. 988
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TRENDS OF THE MANUFACTURE OF AN EFFICIENT COOLE...
- Author(s) : IVASOV V. I., DANZANOV V. D.
- Date : 1985
- Languages : Russian
- Source: Molocn. Prom. - n. 4
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MICROBIOLOGICAL QUALITY OF QUARG AND QUARG-BASE...
- Author(s) : PREKOPPOVA J., KR-CAL Z., PODLUCKA M.
- Date : 1988
- Languages : Czech
- Source: Prum. Potravin - vol. 39 - n. 6
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PROBLEM OF THE INCREASE IN THE EFFICIENCY OF CH...
- Author(s) : OVCAROVA G. P., PANKOVA R. I., SEVCENKO E. V.
- Date : 1984
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 11
View record