Cooling and freezing

Cooling and freezing In order to avoid development of putrefactive and mold microorganisms fermented products need to be stored at the lowered temperatures in cellars, cellars.

Cooling and freezing is based on knowledge that at to temperature of °C the majority of microorganisms cannot develop.

Conservation by sugar a method at which ability is used sugar to create at high concentration big osmotic pressure, that is very adverse for development of microorganisms.

For conservation foodstuff also addition of various antimicrobic is applied substances phytoncides, antibiotics, antiseptic tanks.

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