Improvement of refrigerating treatment of milk and curds

Oksana Vyacheslavovna Anistratova; Анистратова Оксана Вячеславовна; O V Anistratova; Anistratova O V

Improvement of refrigerating treatment of milk and curds

Authors: Anistratova O.V.¹, Anistratova OV¹
Affiliations:
Issue: No 10 (2009)
Pages: 46-47
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/325235
ID: 325235

Cite item

Full Text

Open Access
Restricted Access

Access granted
Restricted Access

Subscription Access

Abstract
About the authors
References
Supplementary files
Statistics

Abstract

Results of the study of low temperature agent-liquid nitrogen effects on quality indices of raw milk and curds are given. Cooling of milk with application of liquid nitrogen preserves unique properties of freshly received milk during long transportation. Freezing of curds with liquid nitrogen makes it possible to receive quality products with extended shelf life.