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EFFECTS OF CHANGES DURING RIPENING AND FROZEN STORAGE ON THE PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF CABRALES CHEESES.

Author(s) : ALONSO L.

Type of article: Article

Summary

THE PHYSICO-CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF TWO BATCHES OF CABRALES CHEESE, STORED AT -20 DEG C FOR 4 AND 8 MONTHS, RESPECTIVELY, WERE STUDIED DURING SUBSEQUENT RIPENING. FROZEN STORAGE DID NOT RESULT IN SIGNIFICANT ALTERATIONS IN OVERALL COMPOSITIONAL, RHEOLOGICAL AND SENSORY PROPERTIES OR THE LEVEL OF LIPOLYSIS. THE EXTENT OF PROTEOLYSIS WAS SLIGHTLY LOWER IN THE CHEESES FROZEN PRIOR TO RIPENING.

Details

  • Original title: EFFECTS OF CHANGES DURING RIPENING AND FROZEN STORAGE ON THE PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF CABRALES CHEESES.
  • Record ID : 1988-0683
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 22 - n. 5
  • Publication date: 1987/10
  • Document available for consultation in the library of the IIR headquarters only.

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