Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa

Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa

The article presents the results of a study of the regularities of changes in the functional properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen after thermomechanical processing for further use in HoReCa. The objects of the study were: Caliatta c...

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Bibliographic Details
Main Authors: G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2021-01-01
Series:Пищевые системы
Subjects:
heat-treated cheese
cheese raw material
freezing
low-temperature storage
functional properties
shelf life
Online Access:https://www.fsjour.com/jour/article/view/93
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