Effects of Freezing, Thawing, and Shredding on Low Moisture, Part-Skim Mozzarella Cheese

Oberg, C. J.; Merrill, Richard K.; Brown, Rodney J.; Richardson, G. H.

doi:10.3168/jds.s0022-0302(92)77862-x

Cited by 46 publications

(20 citation statements)

References 11 publications

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“…Along these lines good results were obtained with Mozzarella (Oberg et al 1992; and Cheddar (Kasprzak et al 1994;Johnston 2000) hard cheeses as well as with some soft cheeses (Sendra et al 1999;Tejada et al 1999l;. The investigations revealed that the preservation of the quality of cheeses during frozen storage depended on a number of factors such as freezing and storage conditions used (Bertola et al 1996;Graiver et al 2004), composition and aging time of the product (Verdine et al 2002;Kuo & Gunasekaran 2003), etc.…”

Section: Introductionmentioning

confidence: 87%

Effect of frozen storage and aging on the Kashkaval cheese starter culture

Simov

Ivanov

2005

World J Microbiol Biotechnol

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The changes in the number of the starter microorganisms Lb. delbrueckii subsp. bulgaricus and Str. thermophilus were followed in frozen-stored Kashkaval cheese made from cow's milk. Kashkaval samples of various aging times were produced industrially, frozen at T ¼ )16°C and stored at T ¼ )10 to )12°C for 12 months. It was found that the number of Lb. delbrueckii subsp. bulgaricus and Str. thermophilus decreased considerably during frozen storage. The decrease was more substantial for Lb. delbrueckii subsp. bulgaricus, which was evidence for its greater sensitivity to the impact of low temperatures. The aging time of Kashkaval did not influence the changes in the starter culture during frozen storage but is important for its amount in the product aged after defrosting. There was an increase in the Str. thermophilus: Lb. delbrueckii subsp. bulgaricus ratio in samples with shorter aging time subjected to frozen storage and aged after defrosting. The changes in the starter culture in frozen stored Kashkaval cheese can be controlled by an appropriate combination of the two factors: aging time and period of frozen storage.

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Section: Introductionmentioning

confidence: 87%

Effect of frozen storage and aging on the Kashkaval cheese starter culture

Simov

Ivanov

2005

World J Microbiol Biotechnol

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“…Large crystals of ice can disrupt the cheese protein matrix, as shown by SEM, and increase the meltability of Mozzarella cheese (Oberg, Merrill, Brown, & Richardson, 1992). Large ice crystals can create serum pockets within the protein matrix, as shown by the increase in water mobility by NMR measurements (Kuo et al, 2003).…”

Section: Freezing Of Cheesementioning

confidence: 98%

Cheese structure and current methods of analysis

Everett

Auty

2008

International Dairy Journal

136

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“…Prolonging the storage time of Mozzarella cheese, while still maintaining good functionality, can be achieved by cheese freezing, however some studies have shown that freezing increases hardness (Diefes et al, 1993), decreases meltability (Oberg et al, 1992), and causes less free-oil formation (Bertola et al, 1996).…”

Section: Introductionmentioning

confidence: 98%