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Viscoelastic behaviour of refrigerated and frozen low-moisture mozzarella cheese.

Author(s) : GRAIVER N. G., ZARITZKY N. E., CALIFANO A. N.

Type of article: Article

Summary

The effect of freezing low-moisture mozzarella before ripening on cheese microstructure and its relationship with casein degradation and viscoelastic properties were analysed, and results were compared with refrigerated control samples. Soluble and nonprotein nitrogen contents increased with ripening time although more rapidly in the samples that were frozen before ripening. Scanning electron microscopy showed that freezing modified cheese microstructure due to ice formation; ice crystals weakened the casein matrix. Dynamic rheological tests were performed at 50 °C using oscillatory rheometry. G' increased with frequency and was higher for refrigerated than for samples frozen before ripening; G' diminished as aging time increased, although more rapidly for the samples frozen before ripening.

Details

  • Original title: Viscoelastic behaviour of refrigerated and frozen low-moisture mozzarella cheese.
  • Record ID : 2004-2889
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 69 - n. 3
  • Publication date: 2004/04
  • Document available for consultation in the library of the IIR headquarters only.

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