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FREEZE-DRYING OF CHEESE.

[In German. / En allemand.]

Author(s) : JIMENEZ PEREZ S., GOICOECHEA A., ROMERO C.

Type of article: Article

Summary

DRY MATTER (DM), PH, LACTIC ACID AND LACTOSE CONTENTS, CONCENTRATION OF FREE FATTY ACIDS AND SOLUBLE PROTEINS, AND MICROORGANISM COUNTS WERE MEASURED IN MANCHEGO CHEESE FREEZE-DRIED WHEN FRESH OR WHEN RIPENED. VALUES WERE ALSO MEASURED IN QUARG AND AFTER STORAGE OF THE CHEESES AT ROOM TEMPERATUREFOR 1, 2, 3 AND 4 MONTHS. THERE WERE NO SIGNIFICANT DIFFERENCES IN DM, PH OR ACIDITY BETWEEN THE CHEESES. PROTEOLYTIC ACTIVITY WAS INHIBITED TO SOME EXTENT BY FREEZE-DRYING, SO THAT SOLUBLE PROTEIN VALUES DID NOT VARY MUCH. MICROORGANISMCOUNTS DID NOT VARY GREATLY IN THE 3 CHEESES. IT IS CONCLUDED THAT FREEZE-DRYING, WHETHER OF FRESH OR RIPENED CHEESE, IS A SUITABLE METHOD FOR IMPROVING KEEPING QUALITY. (DAIRY SCI. ABSTR., GB., 51, N 11, 1989/11, 4817.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1990-1321
  • Languages: German
  • Source: Int. Z. Lebensm.-Technol. Verfahr.tech. - vol. 40 - n. 5
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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