Effect of freezing conditions on functional properties of low moisture mozzarella cheese

被引：64

作者：

Bertola, NC ^{[1
]}

Califano, AN ^{[1
]}

Bevilacqua, AE ^{[1
]}

Zaritzky, NE ^{[1
]}

机构：

[1] NATL UNIV LA PLATA,FAC INGN,RA-1900 LA PLATA,ARGENTINA

来源：

JOURNAL OF DAIRY SCIENCE | 1996年 / 79卷 / 02期

关键词：

mozzarella cheese; freezing; functional properties; apparent viscosity;

D O I：

10.3168/jds.S0022-0302(96)76349-X

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Apparent viscosity, free oil formation, and meltability were used to assess the effects of aging time (6 to 21 d at 4 degrees C), ripening before or after freezing, freezing rate, and frozen storage (3 mo at -20 degrees C) on characteristics of low moisture Mozzarella cheese. The results obtained were compared with unfrozen control samples, aged at 4 degrees C between 6 and 42 d. When the final product was aged from 14 to 21 d at 4 degrees C before consumption, low moisture Mozzarella cheese could be frozen and then stored at -20 degrees C without loss of quality.

引用

页码：185 / 190

页数：6

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