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Textural changes and proteolysis of low-moisture mozzarella cheese frozen under various conditions.

Author(s) : BERTOLA N. C., CALIFANO A. N., BEVILACQUA A. E., ZARITZKY N. E.

Type of article: Article

Summary

Freezing cheeses that had been ripened for about 14 days produced a product similar to refrigerated cheese at the same stage of aging. When cheese samples were frozen after 6 days of ripening, they were harder and the nonprotein nitrogen content was greater than in refrigerated controls, even after aging the thawed samples for 8 more days.

Details

  • Original title: Textural changes and proteolysis of low-moisture mozzarella cheese frozen under various conditions.
  • Record ID : 1997-2273
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 29 - n. 5-6
  • Publication date: 1996

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