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Validation of a procedure using CO2 for rapid cooling of cheese sauce.

Author(s) : SNYDER O. P. Jr, JOHNSON R. M.

Type of article: Article

Summary

In this study, 2 methods of cooling cheese sauce were compared: 1) cooling in an ice bath followed by additional cooling in refrigerated storage; and 2) addition of CO2 (dry ice) to cheese sauce in order to ensure rapid cooling. The latter method proved to be more rapid, less labour-intensive and more cost-effective.

Details

  • Original title: Validation of a procedure using CO2 for rapid cooling of cheese sauce.
  • Record ID : 2005-0295
  • Languages: English
  • Source: Food Prot. Trends - vol. 24 - n. 7
  • Publication date: 2004/07

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