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EFFECTS OF SALT CONCENTRATION AND FREEZING ON MOZZARELLA CHEESE TEXTURE.

Author(s) : CERVANTES M. A., LUND D. B., OLSON N. F.

Type of article: Article

Summary

COMPRESSION, BEAM BENDING, AND SENSORY EVALUATION WERE USED TO ASSESS EFFECTS OF SALT CONCENTRATION (.27 TO 2.40%), AGING TIME [3 TO 39 DAYS AT 278.6 K (5.6 DEG C)], FREEZE-THAW CYCLE, AND TEMPERING TIME AFTER THAWING (21 DAYS AT 278.6 K) ON CHARACTERISTICS OF LOW-MOISTURE, PART-SKIM MOZZARELLA CHEESE. TEMPERATURE OF THE 2.5-KG CHEESE LOAVES DURING FREEZING AND DURING THAWING CHANGED FROM 271.9 TO 266.3 K (-1.1 TO -6.7 DEG C) FOR FREEZING AND VICE VERSA FOR THAWING IN TIMES OF ABOUT 6 AND 5 H RESPECTIVELY. THERE WAS NO SIGNIFICANT EFFECT OF THE FREEZE-THAW CYCLE ON CHARACTERISTICS OF MOZZARELLA CHEESE. INCREASES OF AGING TIME AND STORAGE TIME AFTER THAWING RESULTED IN SOFTENING OF CHEESE, THE MAGNITUDE OF WHICH DEPENDED ON SALT CONCENTRATION.

Details

  • Original title: EFFECTS OF SALT CONCENTRATION AND FREEZING ON MOZZARELLA CHEESE TEXTURE.
  • Record ID : 1983-1877
  • Languages: English
  • Publication date: 1983/02
  • Source: Source: J. Dairy Sci.
    vol. 66; n. 2; 204-213; 4 fig.; 2 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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