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EFFECT OF FREEZING ON THE CHARACTERISTICS OF A SEMIHARD CHEESE MANUFACTURED WITH A MIXTURE OF GOAT'S AND COW'S MILK.

[In Spanish. / En espagnol.]

Author(s) : MARTIN HERNANDEZ M. C., JUAREZ M., RAMOS M.

Type of article: Article

Summary

THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF A SEMIHARD CHEESE MANUFACTURED WITH A MIXTURE OF GOAT'S AND COW'S MILK, DURING 2 MONTHS OF RIPENING, AS WELL AS THE EFFECT OF FREEZING AND FROZEN STORAGE WERE STUDIED. THE PROTEOLYSIS LEVEL ESTIMATED BY THE WATER SOLUBLE NITROGEN AND THE CASEIN DEGRADATION WAS LIGHTLY AFFECTED AS A RESULT OF FREEZING. HOWEVER THE LIPOLYSIS RATE AND THE ORGANOLEPTIC CHARACTERISTICS WERE SIMILAR IN BOTH CONTROL AND FROZEN CHEESES.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1988-2374
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 28 - n. 1
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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