Cooling

Dairy products, like any other food group, can be frozen. we explain how. It is important to freeze quality products and do it gradually. The milk consumed at home is free of pathogens and is considered a safe and quality product. But if contaminated, either by poor maintenance or because it exceeds the expiry date indicated on the label, after the freeze will remain contaminated because this process does not eliminate pathogens, only the remains dormant. Butter or margarine frozen in its own container or, failing that, wrapped in aluminum foil. To do it safely, we must take into account the composition, the salt is kept in the freezer for one to three months, while the rest put up about six months. The cheese also can be frozen in different formats. The grating is stored in plastic bags for about eight months.

For the whole cheese there are exceptions. If it is fresh, not freeze because it has a high amount of water and can lose important properties organic. The rest can be frozen without difficulty, provided they are packaged properly with a wrapper. The cream cheese also support low temperatures to increase their conservation, they last about six months in tightly sealed containers. Effects of cold milk when subjected to low temperatures the molecules of fat, proteins and sugars can be altered. The argument of which option is better and more target specific canadian viagra generic as research becomes more thorough and technology becomes more intelligent. Palpitations are due cialis samples to the decrease of the testosterone through the body. There is no such pill available in the cialis online uk tablet form. Feeling thirsty all the http://raindogscine.com/anina-preseleccionada-al-oscar/ buy viagra in bulk time is considered to be one of the symptoms of diabetes.

It is possible the crystallization of triglycerides and fat globule deformation. If the cooling is done quickly, the crystals that form are small and therefore do not alter the structure too, on the contrary, if the cooling is slow (from 20 minutes), large crystals form that can damage the fat globule membrane and trigger major alterations, such as the formation of free fat that prevents normal processing of milk. An example is the possible alteration of the cream until it is beaten to make butter. Below the temperature of cooling In addition, the milk increases its size and packaging can be broken. a ste can be the original if you have not opened or otherwise, a zipper, a durable plastic container with lid. The milk is kept in the freezer in good condition about six months, the condensed and pasteurized, however, in good condition do not exceed three months. The cooling of milk also alters the bacterial flora. Low temperatures favor the growth of bacteria able to multiply at a temperature of 7uC and are present in milk in low concentration (5%), but increase after 4uC keep it for a day and can become the dominant. The number of germs in milk depend on their presence before cooling, time and temperature for storage. Many microorganisms produce enzymes with a great capacity for resistance to low temperatures. These enzymes can cause undesirable organically changes in the cream and butter as well as a gelling milk which limits the possibility of prolonging its period of marketing. Equally important is the time of defrosting, like other foods, should be done gradually and avoid sudden temperature change, a factor that causes the rapid multiplication of pathogens. One of the best ways to do this is to go from freezer to refrigerator temperature and increase gradually.