Improvement of refrigerating treatment of milk and curds
- Autores: Anistratova O.V.1, Anistratova OV1
-
Afiliações:
- Edição: Nº 10 (2009)
- Páginas: 46-47
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325235
- ID: 325235
Citar
Resumo
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.