Utilization of liquid nitrogen in cottage cheese preservation technology

UDC 637.1(06)

Utilization of liquid nitrogen in cottage cheese preservation technology

Semenov B. N., Anistratova O. V., Serpunina L. T.


Abstract
The results of using liquid nitrogen for freezing cottage cheese are presented. The advantages of its storage in frozen state in consumer packaging are described. The quality of cottage cheese after 12 and 21 months of storage at–18 °C are assessed.

Keywords: liquid nitrogen, freezing, cottage cheese, consumer packaging, preservation, storage, quality.
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