{"id":653,"date":"2017-04-27T07:42:23","date_gmt":"2017-04-27T07:42:23","guid":{"rendered":"http:\/\/www.bernadrefrigeracion.com\/?page_id=653\/"},"modified":"2018-11-13T08:39:17","modified_gmt":"2018-11-13T08:39:17","slug":"dairy-products-preservation","status":"publish","type":"page","link":"https:\/\/www.josebernad.com\/en\/dairy-products-preservation\/","title":{"rendered":"How to preserve dairy products"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1535363897648{margin-top: 60px !important;}” z_index=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_single_image image=”16311″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1535362253546{margin-top: 50px !important;}” z_index=””][vc_column width=”1\/2″][vc_column_text]<\/p>\n

COLD ROOMS FOR DAIRY PRODUCTS<\/h2>\n

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The Refrigeration <\/strong>for the Dairy<\/strong> sector, specifically the cheese<\/strong> sector, is one of our most demanded sectors and where we count with more than 30 years of experience.<\/p>\n

 <\/p>\n

Cheese<\/strong> can be defined as the resultant product of a selective concentration of milk components, through a coagulation and extraction of a serum that carries the soluble components of the milk.<\/p>\n

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Through manipulations of the obtained curd, the use of special temperatures of maturation and others agents, it is possible to make a huge quantity of cheese with different properties and compositions.<\/p>\n

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There are several groups of cheese<\/strong> according to the coagulation form, texture, consistency, elaboration of curd, maturation form, etc\u2026<\/em><\/strong><\/p>\n

 <\/p>\n

The milk quality is very important to make high quality cheese, where all known varieties of cheese have their common origin in\u00a0 milk.<\/div> <\/div> <\/div> [vc_column_text]<\/p>\n

\u00a0HUMIDITY CONTROL<\/strong><\/h2>\n

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Humidity is other important factor to get a quality product. Recommended humidity for each type of cheese<\/em><\/strong> is:<\/p>\n

 <\/p>\n

    \n
  • Soft cheese<\/strong> and matured by fungi\u202695%<\/li>\n
  • Open texture cheese<\/strong> and semi-hard<\/strong> \u202690%<\/li>\n
  • Hard cheese<\/strong> and closed texture\u2026.85%<\/li>\n<\/ul>\n

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    STAGES OF THE ELABORATION<\/h2>\n

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    <\/p>\n
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    • Pretreatment of the milk (standardization, pasteurization and additives added).<\/li>\n
    • Filling the vessel.<\/li>\n
    • Coagulation<\/li>\n
    • Cut of curd.<\/li>\n
    • Partial draining<\/li>\n
    • Curd Cooking<\/li>\n
    • Serum Draining<\/li>\n
    • Pre-pressing<\/li>\n
    • Mold<\/li>\n
    • Pressing<\/li>\n
    • Salty<\/li>\n
    • Maturation<\/li>\n
    • Distribution<\/li>\n<\/ul>\n

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      MATURATION<\/strong><\/h2>\n

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      \n\t<\/i>\n<\/div><\/div><\/div><\/div>
      Some types of cheese<\/strong>, like creme cheese<\/em>, are ready for the immeadiate consumption after the elaboration of curd, however most types of cheese require a resting time in the right conditions and controlled in cold rooms<\/strong> to get the typical characteristics of flavour, colour, body, texture and smell. <\/em><\/strong><\/p>\n

       <\/p>\n

      The most common temperature of maturation oscillates between 4 and 15\u00baC, depending on the type of cheese<\/em><\/strong>.<\/p>\n

       <\/p>\n

      The high maturation temperatures accelerate the process but damages the quality of the product.<\/div> <\/div> <\/div> [\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1535450727380{margin-bottom: 100px !important;}” z_index=””][vc_column][vc_column_text]<\/p>\n

      WHAT YOU MUST KNOW<\/h2>\n

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      <\/i>

      An excessive humidity produces a condensation that prevent shell formation and favors the growth of superficial fungi.<\/p><\/div>

      <\/i>

      If humidity is very low causes crack in the shell.<\/p><\/div>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      [vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1535363897648{margin-top: 60px !important;}” z_index=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_single_image image=”16311″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1535362253546{margin-top: 50px !important;}” z_index=””][vc_column width=”1\/2″][vc_column_text] COLD ROOMS FOR DAIRY PRODUCTS [\/vc_column_text][vc_column_text] \u00a0HUMIDITY CONTROL [\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text] STAGES OF THE ELABORATION…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_joinchat":[],"footnotes":""},"class_list":["post-653","page","type-page","status-publish","hentry"],"yoast_head":"\nDairy Products Preservation ? 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