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Effect of freezing and frozen storage on the physico-chemical, organoleptic and microbiological characteristics of a semi-hard ewe milk cheese.

Author(s) : FONTECHA J., PELAEZ C., JUAREZ M., MARTIN HERNANDEZ M. C.

Type of article: Article

Summary

Effects of freezing at -35 or -80 deg C and storage at -20 deg C for four months on pH, total solid content, water content, texture, chemical composition, casein proteolysis, microflora and organoleptical properties of cheese. Results indicate that differences between the characteristics of cheese frozen at -35 and -80 deg C are not significant.

Details

  • Original title: Effect of freezing and frozen storage on the physico-chemical, organoleptic and microbiological characteristics of a semi-hard ewe milk cheese.
  • Record ID : 1995-0336
  • Languages: English
  • Source: Asian J. Dairy Res. - vol. 61 - n. 1
  • Publication date: 1994

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