جهت استعلام قیمت و مشاوره رایگان، تماس بگیرید
(09176050698 و 37742637-071)
Due to the increasing human population and urbanization and the mismatch between food production and consumption, as well as the issue of food supply for this large population of the planet, the need to build an industrial cold store for storage, processing and transportation Food has received more and more attention.
Today, cold storages can be designed and manufactured in various capacities and specifications, from small restaurant cold storages to large cold storages for fruit and food storage.
Reduce the temperature of pasteurized milk with cold water and bring it to the desired temperature (5 degrees Celsius) with ice water, chilled salt water or other fluids, then leave it at the same temperature for filling, packing and storage in the refrigerator (until consumption). Stay.
The pasteurized cream should be cooled in the temperature range of 8-12 degrees Celsius, then left for at least 24 hours at 6 degrees Celsius for buttering, and the packaged pasteurized cream can be stored at 5 degrees Celsius for 7 days. Maintained.
In continuous processing of cream butter, the relevant cylinder should always be kept cold, packaged butter can be stored in the temperature range of 0 to 4 degrees Celsius for 2-3 weeks and in the temperature range of -15 to -20 degrees Celsius. It took a maximum of one year.
Cooling of yogurt is necessary to reduce its acidification and stability. This is done after packaging in the refrigerator at a low temperature and with high air circulation, and it can be stored for a minimum of 3 weeks at a maximum temperature of 5 degrees Celsius.
Cheese
Cooling is generally required after cheese production. Soft and fresh cheese is sometimes cooled in a continuous refrigerator before packaging and then stored in a cold room. Soft and fresh cheeses such as cottage cheese, cream cheese and others that have a lot of water should be stored at a maximum temperature of 5 degrees Celsius for a maximum of 3 weeks. For other cheeses, such as ripe cheeses, cooling is usually done during salting and ripening, which varies from 8 to 25 degrees Celsius, depending on the type of cheese.
Raw milk must be pasteurized and homogenized before freezing. Frozen pasteurized milk can be stored at -20 ° C for a maximum of 4 months.
Fresh cream with 50% fat milk is usually pasteurized at 90 degrees Celsius and frozen in a mold or system (such as cold air, contact plate, belt and cylinder) in a mold. The frozen pasteurized cream is covered with a mold and a plate (flattened) with a thin layer or preferably a high-density polyethylene plastic bag, and poured into a bag of the same material in a bag with shells and shells and packed in cardboard containers. . In these cases, frozen pasteurized cream can be stored at -18 to -30 degrees Celsius for 26-38 weeks.
Hard cheeses such as cheddar and omental can be frozen at -20 degrees Celsius for a maximum of one year, small packages of soft frozen cheese (immediately frozen) and cheeses with frozen mold can also be frozen at room temperature. 20- Celsius kept for 6 months.
Yogurt mixed with fruit, acceptable dry matter and firming agents can be stored at -20 ° C for 3 months after freezing.
To keep the egg liquid in the refrigerator, it should be pasteurized at 60 degrees Celsius for 3.5 minutes.
NOTE 1- Depending on the purpose of processing, 2-12% of sugar or table salt can be added to the egg liquid and pasteurized at 67 and 64 degrees Celsius for 3.5 minutes, respectively.
دیدگاهها
هیچ دیدگاهی برای این محصول نوشته نشده است.