Freezing low moisture Mozzarella cheese: changes in organic acid content

被引：36

作者：

Califano, AN ^{[1
]}

Bevilacqua, AE

机构：

[1] Natl Univ La Plata, Fac Ciencias Exactas, CONICET, RA-1900 La Plata, Argentina

[2] Natl Univ La Plata, Fac Ingn, Dept Ingn Quim, RA-1900 La Plata, Argentina

来源：

FOOD CHEMISTRY | 1999年 / 64卷 / 02期

关键词：

cheese freezing; cheese ripening; organic acids;

D O I：

10.1016/S0308-8146(98)00123-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Vacuum-packaged low moisture Mozzarella cheese samples were ripened both by the traditional method at 4 degrees C and after subjecting the samples to a freeze (-20 degrees C)-thaw (4 degrees C) cycle before ageing. Nine organic acids (fofinic, pyruvic, erotic, uric, lactic, acetic, citric, propionic and butyric) were analyzed each week by high performance liquid chromatography. There was no significant effect of the freeze-thaw cycle on the variations in organic acids content. They were only affected by ripening time. Each organic acid presented a characteristic pattern of change during ripening. Discriminant analysis classified cheeses according to their age. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：193 / 198

页数：6

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