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Effect of freezing conditions on functional properties of low moisture mozzarella cheese.

Author(s) : BERTOLA N. C., CALIFANO A. N., BEVILACQUA A. E., ZARITZKY N. E.

Type of article: Article

Summary

According to the studied parameters, optimal ripening time for low moisture Mozzarella cheese was between 14 and 21 days. Mozzarella was frozen and then stored at -20 deg C without quality loss as long as the final product was aged from 14 to 21 days before being consumed. Because the freezing rate of this experiment did not affect the obtained results, low moisture mozzarella cheese may be frozen in an industrial cold chamber at -20 deg C as a block, as individual portions, or shredded.

Details

  • Original title: Effect of freezing conditions on functional properties of low moisture mozzarella cheese.
  • Record ID : 1997-0366
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 79 - n. 2
  • Publication date: 1996/02
  • Document available for consultation in the library of the IIR headquarters only.

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