Effects of freezing and frozen storage on microstructure and texture of ewe's milk cheese.

Author(s) : FONTECHA J., KALAB M., MEDINA J. A., PELAEZ C., JUAREZ M.

Type of article: Article

Summary

Evaluation of the texture of the microstructure of cheese subjected to slow freezing at -35 deg C or fast freezing at -80 deg C, then stored for 4 months. Freezing altered the cheese's texture. Alterations in the microstructure were greater in cheese frozen slowly and then stored for 4 months.

Details

  • Original title: Effects of freezing and frozen storage on microstructure and texture of ewe's milk cheese.
  • Record ID : 1998-0388
  • Languages: English
  • Source: Z. Lebensm.-Unters. -Forsch. - vol. 203 - n. 3
  • Publication date: 1996

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