Share

Rheological behaviour of frozen and thawed low-moisture part-skim Mozzarella cheese.

Author(s) : DIEFES H. A., RIZVI S. S. H., BARTSCH J. A.

Type of article: Article

Summary

Stress relaxation and dynamic profiles of low-moisture, part-skim Mozzarella cheese cylinders refrigerated 14 days (control), frozen and thawed, and stored frozen and refrigerated up to 90 days, were compared. Samples were frozen at -30 and stored at -20 deg C. Thawing and refrigerated storage were at 5 deg C. The frozen and thawed Mozzarella tested at 20 deg C became harder and more elastic with storage time, while refrigerated stored samples became softer and more elasticoviscous with time. Upon melting, both 90-day-frozen and 90-day-refrigerated cheeses were less elastic and less viscous than 14-day-refrigerated samples.

Details

  • Original title: Rheological behaviour of frozen and thawed low-moisture part-skim Mozzarella cheese.
  • Record ID : 1994-1043
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 4
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing