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A STUDY ON CHEESES FROZEN AND STORED BEFORE RIPENING.

ETUDE DES FROMAGES CONGELES ET CONSERVES A L'ETAT CONGELE AVANT LA MATURATION.

Author(s) : GOICOECHEA A., JIMENEZ PEREZ S., GARCIA MATAMOROS E.

Summary

3 BATCHES OF COMMERCIALLY-PREPARED MANCHEGO CHEESE WERE RIPENED FOR 60 DAYS, FROZEN AT -40 DEG C AND STORED RESPECTIVELY FOR 2, 6 AND 8 WK AT -20 DEG C. FREEZING SIGNIFICANTLY INCREASED SOLUBLE PROTEIN CONTENT; EFFECTS ON MICROBIAL FLORA AND RHEOLOGICAL PROPERTIES WERE ALSO NOTED. FROZEN CHEESES HAD A SLIGHTLY HIGHER ORGANOLEPTIC SCORE THAN UNFROZEN CONTROLS.

Details

  • Original title: ETUDE DES FROMAGES CONGELES ET CONSERVES A L'ETAT CONGELE AVANT LA MATURATION.
  • Record ID : 1984-0214
  • Languages: French
  • Publication date: 1982
  • Source: Source: Proc. int. Dairy Congr., Moscow
    vol. 1; book 1; Mir Publ.; 485-486; 3 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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