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Mise au point de la technologie frigorifique de la conservation du fromage frais sous forme de blocs.

[In Russian. / En russe.]

Auteurs : PAL'MIN Û. V., FEDOROVITCH M. L., ROMANOV A. A., et al.

Résumé

To conserve the initial quality of cottage cheese and to improve its stability during storage, it is necessary to stop microbiological and biochemical processes in the product. This can be achieved by quick intensive chilling up to 4 plus or minus 2°C. At present, equipment based on the chilling of cottage cheese in a dense layer through a heat transmitting surface (drum cooler and cylinder cooler) is used. To cool cottage cheese up to 4 plus or minus 2°C, an air method with or without forced circulation is used. The second stage of preservation technology is pre-packing and packaging. One block mass is 6.5 kg. The packaging material is a polyethylene film. Scientific analysis of the process showed that the optimal method of freezing was contact freezing using a metallic surface. The freezing duration of packed cottage cheese blocks was 2-2.5 hours at -30°C plus or minus 40°C. When frozen, the blocks go to long-term storage. Investigations showed that good quality product was maintained when a plate freezer was used followed by storage at -25°C. Under such conditions, the storage life may reach up to 12 months.

Détails

  • Titre original : [In Russian. / En russe.]
  • Identifiant de la fiche : 2007-1672
  • Langues : Russe
  • Source : Refrigeration industry in the 21st century + CD-ROM.
  • Date d'édition : 06/12/2004

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