Share

TELEME CHEESE FROM DEEP-FROZEN CURD.

Author(s) : ALICHANIDIS E.

Type of article: Article

Summary

THE POSSIBILITY OF MAKING TELEME CHEESE WAS EXAMINED WITH CURD FROZEN AND STORED AT 253 K (-20C) FOR 1, 2, AND 6MO. CHEESE MADE FROM DEEP-FROZEN CURD SHOWED MORE EXTENSIVE PROTEOLYSIS AND ACCELERATED RIPENING THAN CONTROLS; DIFFERENCES DEPENDED ON THE DURATION OF DEEP-FROZEN STORAGE. NONE OF THE DEEP-FROZEN SAMPLES HAD ANY FLAVOR DEFECTS, BUT THE TEXTURE WAS INFERIOR TO THAT OF CONTROLS BECAUSE OF CRUMBLINESS IN THE INTERIOR OF THE CHEESE. IF THE DEFECT OF TEXTURE CAN BE OVERCOME, TELEME CHEESE FROM DEEP-FROZEN CURD IS COMMERCIALLY ACCEPTABLE.

Details

  • Original title: TELEME CHEESE FROM DEEP-FROZEN CURD.
  • Record ID : 1982-0521
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Dairy Sci.
    vol. 64; n. 5; 732-739; 8 fig.; 2 tabl.; 28 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing