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FREEZING PRESERVATION OF SOFT CHEESES WITH AND WITHOUT MOLD FROM GOAT'S AND SHEEP'S MILK.

Author(s) : DALLES T., KALATZOPOULOS G., KEHAGIAS C.

Type of article: Book chapter

Summary

CHEESES WERE PREPARED FROM SHEEP'S AND GOAT'S MILK WITH OR WITHOUT MOLD (PENICILLIUM CANDIDUM). THEY WERE FROZEN AT 248 K (-25 DEG C) BY SLOW (6 H) AND RAPID FREEZING (1.5 H) TEN DAYS AFTER CHEESE-MAKING. FROZEN STORAGE LASTED FOR ONE YEAR AND THE DEFROSTED CHEESES WERE HELD AT 275-277 K (2-4 DEG C) FOR 20 DAYS. THE RESULTS SHOWED THAT WERE NOT OBSERVED CHANGES WHICH COULD AFFECT THEIR ORGANOLEPTIC PROPERTIES. CHEESES FROM SHEEP'S AND GOAT'S MILK BEHAVED IN A SIMILAR MANNER. DEFROSTED CHEESES WITH OR WITHOUT MOLD WERE BOTH ACCEPTABLE AFTER STORAGE FOR 20 DAYS IN THE REFRIGERATOR.

Details

  • Original title: FREEZING PRESERVATION OF SOFT CHEESES WITH AND WITHOUT MOLD FROM GOAT'S AND SHEEP'S MILK.
  • Record ID : 1985-1607
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 740-744; 1 fig.; 2 tabl.; 12 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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