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EFFECT OF STORAGE TEMPERATURES ON SENSORY, CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF MOZZARELLA CHEESE.

Author(s) : GHOSH B. C., SINGH S.

Type of article: Article

Summary

MOZARELLA CHEESE PREPARED FROM BUFFALO MILK ANDPACKED IN POLY ETHYLENE POUCHES WAS ACCEPTABLE FOR UP TO 14 AND 90 DAYS WHEN STORED IN A REFRIGERATOR (8 TO 9 DEG C) AND DEEP-FREEZE (-10 TO -15 DEG C) RESPECTIVELY. DURING STORAGE, THERE WAS A CONTINUOUS MOISTURE LOSS AND, THEREFORE, ALSO A DECREASE IN THE PH LEVELS OF THE CHEESE. THE VALUES OF TITRATABLE ACIDITY (TA) AND SOLUBLE PROTEIN SHOWED AN INCREASE DURING STORAGE. TA AND SOLUBLE PROTEIN ARE RESPONSIBLE FOR 96% OF VARIATION IN FLAVOUR CHARACTERISTICS OF CHEESE STORED IN REFRIGERATORS. ALL THE TEXTURAL CHARACTERISTICS EXCEPT ADHESIVE FORCE DECREASED WITH AN INCREASE IN STORAGE PERIOD AT BOTH THE TEMPERATURES.

Details

  • Original title: EFFECT OF STORAGE TEMPERATURES ON SENSORY, CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF MOZZARELLA CHEESE.
  • Record ID : 1992-2338
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 28 - n. 5
  • Publication date: 1991/09
  • Document available for consultation in the library of the IIR headquarters only.

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