Effect of Frozen Storage on the Proteolytic and Rheological Properties of Soft Caprine Milk Cheese

Abstract

Freezing and long-term frozen storage had minimal impact on the rheology and proteolysis of soft cheese made from caprine milk. Plain soft cheeses were obtained from a grade A goat dairy in Georgia and received 4 storage treatments: fresh refrigerated control (C), aged at 4 degrees C for 28 d; frozen control (FC), stored at -20 degrees C for 2 d before being thawed and aged in the same way as C cheese; and 3-mo frozen (3MF), or 6-mo frozen (6MF), stored at -20 degrees C for 3 or 6 mo before being thawed and aged. Soft cheeses had fragile textures that showed minimal change after freezing or over 28 d of aging at 4 degrees C. The only exceptions were the FC cheeses, which, after frozen storage and aging for 1 d at 4 degrees C, were significantly softer than the other cheeses, and less chewy than the other frozen cheeses. Moreover, after 28 d of aging at 4 degrees C, the FC cheeses tended to have the lowest viscoelastic values. Slight variation was noted in protein distribution among the storage treatment, although no significant proteolysis occurred during refrigerated aging. The creation and removal of ice crystals in the cheese matrix and the limited proteolysis of the caseins showed only slight impact on cheese texture, suggesting that frozen storage of soft cheeses may be possible for year-round supply with minimal loss of textural quality.

Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage

“…The hardness values of the QF ranged from 9.13 to 11.27 N; although not significantly different, cheeses made with 0e1% added salt tended to have the lowest values while the cheeses containing 1.5e2.5% added salt had the higher values. The hardness value for QF from bovine milk was within the range for soft caprine milk cheeses (Van Hekken, Tunick, & Park, 2005). Studies of Cheddar cheese have suggested that salt contents above 0.5% increase the hardness of the cheese by promoting interactions between proteins (Mistry & Kasperson, 1998;Pastorino et al, 2003).…”

On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese

“…Todaro et al, (2011) reported different effects of freezing according to the species, for example goat milk is more affected by the length of the freezing period and the typology of defrosting than ovine and bovine milk. Van Hekken, Tunick & Park (2005) found no significant proteolysis during the refrigerated ageing of soft cheese.…”

“…Therefore, food control authorities require an analytical method to discriminate between fresh Mozzarella PDO cheese and Mozzarella produced from frozen intermediates, which are not produced according to the PDO manufacturing process. addition in cheeses obtained from bovine, goat and sheep species Pazzola et al, 2013;Van Hekken, Tunick & Park, 2005;Todaro, Scatassa, Alicata, Mazza & Caracappa, 2011;Zhang, Mustafa, Ng-Kwai-Hang & Zhao, 2006). In particular, according to Zhang et al (2006), good quality sheep cheese can be produced from ovine milk that is frozen at −15 and −25 °C for 6 months without affecting the cheese yield or composition.…”

Effect of freezing on the viscoelastic behaviour during the ripening of a commercial low-fat soft cheese

“…It was suggested as an alternative method to extend the shelf-life of dairy products like cheeses (Lück, 1977). The effect of freezing on physicochemical and rheological properties of several varieties of full-fat or traditional cheeses was investigated in previous publications (Califano & Bevilacqua, 1999;Gravier, Zaritzky, & Califano, 2004;Kuo & Gunasekaran, 2003;Van Hekken, Tunick, & Park, 2005;Verdini, Zorrilla, & Rubiolo, 2002. However, the effect of freezing on the rheological behaviour of low-fat cheeses has not been extensively studied.…”