Freezing of Dairy Products

Webb, B.H.; Arbuckle, W. S.

doi:10.1007/978-94-011-7726-9_9

Cited by 7 publications

(7 citation statements)

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“…Freezing of dairy products is an appropriate preservation technique. However, cheese freezing is normally avoided because of the tendency towards physical breakdown in body and structural characteristics caused by ice crystal formation (Webb and Arbuckle 1977). Luck (1977) reviewed cheese preservation by freezing and reported that Camembert cheeses frozen immediately after making, defrosted and then ripened under normal conditions for up to 3 weeks were acceptable based on sensory analysis.…”

Section: Describes Portmentioning

confidence: 99%

CHANGES IN EQUILIBRIUM MODULUS AND α_sl‐CASEIN BREAKDOWN DURING THE RIPENING OF PORT SALUT ARGENTINO CHEESE AS AFFECTED BY FROZEN STORAGE

Verdini

Zorrilla

Rubiolo

2003

Journal of Texture Studies

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The effect of the freezing, frozen storage and thawing on textural parameters and αsl‐casein breakdown during the ripening of Port Salut Argentino cheese was studied. Moisture content, salt concentration, casein profiles and asymptotic equilibrium modulus were monitored in control cheeses ripened at 5C and in cheeses, stored at ‐22C for 30 days, thawed and ripened at 5C, for different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). The freezing process significantly increased the rate of αsl‐casein and αsl‐I‐casein hydrolysis. This process may affect the susceptibility of αsl‐casein to chymosin attack and also the availability of hydrolytic enzymes released by damaged microorganisms, which may contribute to the faster hydrolysis of αsl‐I‐casein. The freezing process did not significantly affect the decay rates of asymptotic equilibrium modulus. First order kinetics constants for decay of the asymptotic equilibrium modulus were 3.71 10‐2day‐1 (control cheeses, central zone), 8.48 10‐2 day‐1 (control cheeses, external zone), 4.52 10‐2 day‐1 (frozen cheeses, central zone), and 11.43 10‐2 day‐1 (frozen cheeses, external zone). Significant differences in the decay rates of asymptotic equilibrium modulus were found between central and external zones in control and frozen cheeses primarily due to differences in moisture contents of the sampling zones.

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Section: Describes Portmentioning

confidence: 99%

CHANGES IN EQUILIBRIUM MODULUS AND α_sl‐CASEIN BREAKDOWN DURING THE RIPENING OF PORT SALUT ARGENTINO CHEESE AS AFFECTED BY FROZEN STORAGE

Verdini

Zorrilla

Rubiolo

2003

Journal of Texture Studies

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“…Although freezing of dairy products is an appropriate preservation technique, freezing of cheese has generally been avoided because of the tendency towards physical breakdown in body and structural characteristics caused by ice crystal formation (Webb & Arbuckle, 1977). The freezing process includes freezing, frozen storage and thawing.…”

Section: Introductionmentioning

confidence: 99%

Effects of the freezing process on proteolysis during the ripening of Port Salut Argentino cheeses

Verdini

Zorrilla

Rubiolo

2005

International Dairy Journal

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“…Mozzarella cheese can be frozen to stop ripening and prolong shelf-life during storage (1,2). The alterations produced by freezing depend on the operating variables of the process and on the ripening time of the product before freezing and/or after thawing.…”

Section: Introductionmentioning

confidence: 99%

Textural Changes and Proteolysis of Low-Moisture Mozzarella Cheese Frozen under Various Conditions

Bértola

Califano

Bevilacqua

et al. 1996

LWT - Food Science and Technology

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Freezing of Dairy Products

Cited by 7 publications

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CHANGES IN EQUILIBRIUM MODULUS AND α_sl‐CASEIN BREAKDOWN DURING THE RIPENING OF PORT SALUT ARGENTINO CHEESE AS AFFECTED BY FROZEN STORAGE

CHANGES IN EQUILIBRIUM MODULUS AND α_sl‐CASEIN BREAKDOWN DURING THE RIPENING OF PORT SALUT ARGENTINO CHEESE AS AFFECTED BY FROZEN STORAGE

Effects of the freezing process on proteolysis during the ripening of Port Salut Argentino cheeses

Textural Changes and Proteolysis of Low-Moisture Mozzarella Cheese Frozen under Various Conditions

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Freezing of Dairy Products

Cited by 7 publications

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CHANGES IN EQUILIBRIUM MODULUS AND αsl‐CASEIN BREAKDOWN DURING THE RIPENING OF PORT SALUT ARGENTINO CHEESE AS AFFECTED BY FROZEN STORAGE

CHANGES IN EQUILIBRIUM MODULUS AND αsl‐CASEIN BREAKDOWN DURING THE RIPENING OF PORT SALUT ARGENTINO CHEESE AS AFFECTED BY FROZEN STORAGE

Effects of the freezing process on proteolysis during the ripening of Port Salut Argentino cheeses

Textural Changes and Proteolysis of Low-Moisture Mozzarella Cheese Frozen under Various Conditions

Contact Info

Product

Resources

About

CHANGES IN EQUILIBRIUM MODULUS AND α_sl‐CASEIN BREAKDOWN DURING THE RIPENING OF PORT SALUT ARGENTINO CHEESE AS AFFECTED BY FROZEN STORAGE

CHANGES IN EQUILIBRIUM MODULUS AND α_sl‐CASEIN BREAKDOWN DURING THE RIPENING OF PORT SALUT ARGENTINO CHEESE AS AFFECTED BY FROZEN STORAGE