ShareEFFECTS OF FREEZING AND FROZEN STORAGE ON THE PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF 4 TYPES OF GOAT'S CHEESE.
Author(s) : MARTIN HERNANDEZ C.
Type of article: Article
Summary
PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES WERE STUDIED IN 2 BATCHES OF 4 TYPES OF GOAT'S MILK CHEESE: FRESH, WASHED CURD, SOFT WITH SURFACE FLORA, AND MAJORERO, FROZEN FOR 4 MONTHS BEFORE RIPENING AND/OR CHILLED STORAGE. FROZEN STORAGE DID NOT PRODUCE SIGNIFICANT CHANGES IN THE RHEOLOGICAL OR SENSORY CHARACTERISTICS, EXCEPT IN FRESH CHEESE. PROTEOLYSIS WAS HIGHER IN THE PRE-FROZEN WASHED CURD, SOFT WITH SURFACE FLORA AND MAJORERO CHEESES. THE LEVEL OF LIPOLYSIS WAS SIMILAR, EXCEPT IN THE SOFT CHEESE WITH SURFACE FLORA.
Details
- Original title: EFFECTS OF FREEZING AND FROZEN STORAGE ON THE PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF 4 TYPES OF GOAT'S CHEESE.
- Record ID : 1991-1246
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - n. 190
- Publication date: 1990
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- Date : 1988
- Languages : Spanish
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- Author(s) : ALONSO L.
- Date : 1987/10
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- Source: Int. J. Food Sci. Technol. - vol. 22 - n. 5
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FREEZING PRESERVATION OF SOFT CHEESES WITH AND ...
- Author(s) : DALLES T., KALATZOPOULOS G., KEHAGIAS C.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 740-744; 1 fig.; 2 tabl.; 12 ref.
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EFFECTS OF FREEZING AND FROZEN STORAGE ON THE P...
- Author(s) : MARTIN HERNANDEZ C.
- Date : 1990
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - n. 190
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