Reservation of curds and butter withliquid nitrogen application

Oksana Vyacheslavovna Anistratova; Анистратова Оксана Вячеславовна; Lyubov' Tikhonovna Serpunina; Серпунина Любовь Тихоновна; Nina Mikhaylovna Gaplevskaya; Гаплевская Нина Михайловна; O V Anistratova; Anistratova O V; L T Serpunina; Serpunina L T; N M Gaplevskaya; Gaplevskaya N M

Reservation of curds and butter withliquid nitrogen application

Authors: Anistratova O.V.¹, Serpunina L.T.¹, Gaplevskaya N.M.¹, Anistratova OV¹, Serpunina LT¹, Gaplevskaya NM¹
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Issue: No 5 (2011)
Pages: 53-55
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/322345
ID: 322345

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Abstract

Results of the study of the low temperature agent- liquid nitrogen effects on the quality indices of curds and
dairy butter are shown. Freezing of curds and dairy butter with cryogen agent - liquid nitrogen maintains
unique properties of the products during the long storage.