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Evaluation de la congélation du caillé comprimé en tant que moyen de retarder la maturation du fromage de brebis à pâte semi-ferme.

Evaluation of freezing pressed curd for delayed ripening of semi-hard ovine cheese.

Auteurs : SENDRA E., MOR-MUR M., PLA R., et al.

Type d'article : Article

Résumé

Freezing of pressed curds is appropriate to provide a continuous supply of semi-hard ovine cheese. Main composition and fat titratable acidity were not modified by freezing. Under economic considerations, PE packaging and 1.4 cm/h freezing rate are the recommended conditions. Proteolysis increased in frozen curds and cheeses followed by a water activity decrease. Packaging was also studied.

Détails

  • Titre original : Evaluation of freezing pressed curd for delayed ripening of semi-hard ovine cheese.
  • Identifiant de la fiche : 2001-0354
  • Langues : Anglais
  • Source : Milchwissenschaft - vol. 54 - n. 10
  • Date d'édition : 10/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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