Refrigerated storage of the curds products

Regimes for storing curds products in the cooled, supercooled and frozen state were studied. The thermograms of cooling and phase transition of water in ice in different curds products were used as a main experimental material for receiving information about duration of cooling and starting of water crystallization (freezing point). Kinetics of water freezing in curds products was studied and conclusions were made about impacts of chemical composition on the freezing point of the objects depending on the type of the products. The lower temperature limit of storage in the cooled state without slight freezing was found. The expiring dates for the curds products in the cooled state at the storage regime 4±2 °С, in the supercooled state at -3±2 °С and in the frozen state at the regime -20±2 °С were established.

storage life, spoilage microorganisms, classification of curds products, freezing point, chemical composition, freezing, expiring dates