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Étude technique d'un tunnel de refroidissement pour le raffermissement de mozzarella.

Technical study of a cooling tunnel for the firming up of mozzarella.

• Author(s) : VINET A.
• Publication date: 2014/01
• Languages : French
• Keywords : Enhancement, Tunnel, Cooling, Performance, Fromage frais
• Source: Revue générale du Froid & du Conditionnement d'air - vol. 104 - n. 1140

Perfection of refrigerating technology of cottage cheese preservation in blocks.

[In Russian. / En russe.]

• Author(s) : PAL'MIN Û. V., FEDOROVITCH M. L., ROMANOV A. A., et al.
• Publication date: 2004/12/06
• Languages : Russian
• Keywords : Chilling, Process, Cold storage, Packaging, Fromage frais
• Source: Refrigeration industry in the 21st century + CD-ROM.

Growth of Aeromonas hydrophila in the whey cheeses Myzithra, Anthotyros and Manouri during storage at 4 and 12°C.

• Author(s) : PAPAGEORGIOU D. K., MELAS D. S., ABRAHIM A., et al.
• Publication date: 2006/02
• Languages : English
• Keywords : Microorganism, Bacteria, Cold storage, Whey, Growth, Fromage frais, Cheese
• Source: Journal of Food Protection - vol. 69 - n. 2

IIR document

Survival of Listeria Monocytogenes in cold storage of Zabady, Karish and Domiati cheese.

• Author(s) : ABDOU-DONIA S. A., MEDHAGI A. K. al-, MOLLA A. el-, SHAMY H. A. el-
• Publication date: 1995/08/20
• Languages : English
• Keywords : Listeria, Yoghurt, Chilling, Dairy product, Egypt, Fromage frais, Cheese
• Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
• Formats : PDF

Shelf life of Stracciatella cheese under modified-atmosphere packaging.

• Author(s) : GAMMARIELLO D., CONTE A., DI GIULIO S., et al.
• Publication date: 2009
• Languages : English
• Keywords : Modified atmosphere, Expérimentation, Cold storage, Packaging, Fromage frais, Storage life
• Source: Egypt. J. Dairy Sci. - vol. 92 - n. 2

IIR document

FORMATION AND STABILIZATION OF STRUCTURE OF QUICK FROZEN SEMI-PREPARED FOODS IN PASTRY.

• Author(s) : FILCHAKOVA N. N., MERKULOVA N. V.
• Publication date: 1987/08/24
• Languages : English
• Keywords : Prepared food, Milk, Organoleptic property, Protein, Bakery product, Freezing, Fromage frais
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese.

• Author(s) : CONTE A., GAMMARIELLO D., DI GIULIO S., et al.
• Publication date: 2009
• Languages : English
• Keywords : Coating (food), Modified atmosphere, Expérimentation, Cold storage, Packaging, Fromage frais, Storage life
• Source: Egypt. J. Dairy Sci. - vol. 92 - n. 3

IIR document

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

• Author(s) : SWITKA J., SZCZEPANIK K., KOLENDA H.
• Publication date: 1983/08/07
• Languages : English
• Keywords : Thawing, Milk, Organoleptic property, Stabilizer, Dairy product, Curd, Fermentation, Freezing, Fromage frais
• Source: [Refrigeration serving humanity]. Proceedings of the XVI^th international Congress of Refrigeration.
• Formats : PDF

IIR document

CHANGES OF PROTEIN PROPERTIES IN CHEESE DURING FREEZING.

• Author(s) : FILCHAKOVA N. N.
• Publication date: 1983/08/07
• Languages : English
• Keywords : Organoleptic property, Protein, Quick freezing, Dairy product, Curd, Freezing, Fromage frais, Water activity
• Source: [Refrigeration serving humanity]. Proceedings of the XVI^th international Congress of Refrigeration.
• Formats : PDF

IIR document

Weight loss: general theory and particular cases.

• Author(s) : PANOZZO G., BOZZONE M., CORTELLA G.
• Publication date: 2005/03/28
• Languages : English
• Keywords : Food, Transient state, Steady state, Weight loss, Modelling, Vegetable, Expérimentation, Cold storage, Fromage frais
• Source: Latest Developments in Refrigerated Storage, Transportation and Display of Food Products.
• Formats : PDF

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.
• Publication date: 2013
• Languages : Russian
• Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2

Incorporation and survival of probiotic bacteria in whey cheese matrices.

• Author(s) : MADUREIRA A. R., GIÃO M. S., PINTADO M. E., et al.
• Publication date: 2005/04
• Languages : English
• Source: Ital. J. Food Sci. - vol. 70 - n. 3

IIR document

Diffuse reflectance changes during the culture of cottage cheese.

• Author(s) : PAYNE F. A., FREELS R. C., GATES R. S., NOKES S. E.
• Publication date: 1996/10/02
• Languages : English
• Source: New Developments in Refrigeration for Food Safety and Quality.
• Formats : PDF

Food cold chain: improving temperature control to reduce loss

Recent review articles provide an update on technologies to monitor temperature in the food cold chain, in order to avoid food loss during transport and...

• Publication date : 2022/04/29
• Subjects: Figures, economy, Technology