ShareEvaluation of freezing pressed curd for delayed ripening of semi-hard ovine cheese.
Author(s) : SENDRA E., MOR-MUR M., PLA R., et al.
Type of article: Article
Summary
Freezing of pressed curds is appropriate to provide a continuous supply of semi-hard ovine cheese. Main composition and fat titratable acidity were not modified by freezing. Under economic considerations, PE packaging and 1.4 cm/h freezing rate are the recommended conditions. Proteolysis increased in frozen curds and cheeses followed by a water activity decrease. Packaging was also studied.
Details
- Original title: Evaluation of freezing pressed curd for delayed ripening of semi-hard ovine cheese.
- Record ID : 2001-0354
- Languages: English
- Source: Milchwissenschaft - vol. 54 - n. 10
- Publication date: 1999/10
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Milk and dairy products - Keywords: Ewe; Optimization; Curd; Packaging; Freezing; Cheese
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REFROIDISSEMENT ET CONSERVATION DU LAIT DE BREB...
- Author(s) : JIMENEZ PEREZ S., GOICOECHEA A., GARCIA MATAMOROS E.
- Date : 1983/08/07
- Languages : French
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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- Author(s) : YOUNG P.
- Date : 1987
- Languages : English
- Source: Sheep Dairy News - vol. 4 - n. 3
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- Date : 1989
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 28 - n. 273
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- Date : 1983
- Languages : Spanish
- Source: Acta Alimentaria - n. 144
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Effects of freezing and frozen storage on micro...
- Author(s) : FONTECHA J., KALAB M., MEDINA J. A., PELAEZ C., JUAREZ M.
- Date : 1996
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 203 - n. 3
View record