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Effect of freezing and frozen storage on the physicochemical, organoleptic and microbiological characteristics of a semi-hard ewes' milk cheese

Published online by Cambridge University Press:  01 June 2009

Javier Fontecha ,
Carmen Peláez ,
Manuela Juárez  and
M. Carmen Martín-Hernández
Javier Fontecha
Affiliation:
Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, España
Carmen Peláez
Affiliation:
Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, España
Manuela Juárez
Affiliation:
Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, España
M. Carmen Martín-Hernández
Affiliation:
Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, España
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Summary

Physicochemical, organoleptic and microbiological characteristics of semi-hard ewes' milk cheeses, frozen immediately after manufacture under two different conditions at −35 and −80°C and stored at −20°C for 4 months, were studied during subsequent ripening. Frozen storage after either freezing condition did not result in marked alterations in overall composition or rheological and sensory properties of the cheeses after 45 d ripening. Water activity decreased over the ripening period and this decrease was more pronounced in the frozen batches. The water-holding capacities of the protein in the frozen cheese batches were higher than for the control batch. The level of proteolysis, estimated from the level of amino groups, was higher in the previously frozen cheese. Freezing also reduced the viability of the microbial flora in the cheese. The differences in these characteristics for the two freezing conditions were not significant.

Type
Original Articles
Information
Journal of Dairy Research , Volume 61 , Issue 1 , February 1994 , pp. 133 - 142
Copyright
Copyright © Proprietors of Journal of Dairy Research 1994

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