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Effects of freezing, thawing, and shredding on low moisture, part-skim Mozzarella cheese.

Author(s) : OBERG C. J., MERRILL R. K., BROWN R. J., et al.

Type of article: Article

Summary

Commercially manufactured low moisture, part-skim Mozzarella cheese (2.25 kg loaves) was either shredded or cut into 50 x 100 x 70 mm blocks. Shredded cheese and blocks were either frozen at -196 deg C and stored at -70 deg C or frozen and stored at -20 deg C. Cheese was then thawed at either 4.4, 12.8 or 25 deg C. Samples were analyzed for stretch by helical viscometry, for melt by the modified tube test, and for cook colour by reflectance colorimetry just prior to freezing and at 7, 4, 21, and 42 d of storage. Mozzarella cheese stored at 4.4 deg C was used as the control.

Details

  • Original title: Effects of freezing, thawing, and shredding on low moisture, part-skim Mozzarella cheese.
  • Record ID : 1993-0340
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 75 - n. 5
  • Publication date: 1992/05
  • Document available for consultation in the library of the IIR headquarters only.

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