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EFFECTS OF FREEZING AND FROZEN STORAGE ON THE PHYSICO-CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MAJORERO CHEESE.

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

Summary

THE PHYSICO-CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS WERE STUDIED DURING THE RIPENING OF TWO BATCHES OF MAJORERO CHEESE STORED AT 253 K (-20 DEG C) FOR 4 MONTHS. NO SIGNIFICANT CHANGES WERE OBSERVED IN OVERALL COMPOSITION, ORGANOLEPTIC AND TEXTURAL PROPERTIES AND LIPOLYSIS LEVELS. THE TESTS SHOWEDTHAT PROTEOLYSIS WAS SLIGHTLY HIGHER IN THE GROUPS OF CHEESE FROZEN PRIOR TO RIPENING.

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Pages: 663-665

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Details

  • Original title: EFFECTS OF FREEZING AND FROZEN STORAGE ON THE PHYSICO-CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MAJORERO CHEESE.
  • Record ID : 1988-2372
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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