Effect of freezing and frozen storage on chemical and microbiological characteristics in sheep milk cheese

被引：21

作者：

Tejada, L ^{[1
]}

Sánchez, E ^{[1
]}

Gómez, R ^{[1
]}

Vioque, M ^{[1
]}

Fernández-Salguero, J ^{[1
]}

机构：

[1] Univ Cordoba, Dept Bomotol & Tecnol Alimentos, Cordoba 14014, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 01期

关键词：

ewes' milk cheese; freezing; frozen storage; proteolysis; microbiology;

D O I：

10.1111/j.1365-2621.2002.tb11371.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Most chemical components and water activity of an the Los Pedroches' brand ewes' milk cheese were not altered by frozen storage. Lactic acid concentration and pH were significantly different (p < 0.05) in control cheeses and those kept in frozen storage for 3 and 6 months from those stored for 9 months. Proteolysis continued slowly during frozen storage, with significantly higher rates of non protein nitrogen and amino acid nitrogen (p < 0.05) present at the end of the storage period. Counts of microorganisms, except for enterococci, tended to decrease during frozen storage. Freezing rates did not affect the chemical and microbiological characteristics studied.

引用

页码：126 / 129

页数：4

共 50 条

[31] Microbiological and physicochemical characteristics of Chihuahua cheese manufactured with raw milk
Ivette Bejar-Lio, Graciela
Gutierrez-Mendez, Nestor
Virginia Nevarez-Moorillon, Guadalupe
AIMS AGRICULTURE AND FOOD, 2020, 5 (01): : 86 - 101
[32] Effect of storage temperature on the chemical and microbiological properties of white cheese from Kastamonu, Turkey
Eljagmani, Salem
Altuner, Ergin Murat
COGENT FOOD & AGRICULTURE, 2020, 6 (01):
[33] Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage
Ribero, Gustavo G.
Rubiolo, Amelia C.
Zorrilla, Susana E.
JOURNAL OF FOOD ENGINEERING, 2009, 91 (04) : 516 - 520
[34] The effect of season, somatic cell count and bulk milk storage time on the sensory and chemical characteristics of an aged hard goat milk cheese
Bjorgan, Beate
Varela, Paula
Johansen, Anne-Grethe
Porcellato, Davide
Skeie, Siv
INTERNATIONAL DAIRY JOURNAL, 2025, 164
[35] Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese
Conte, A.
Laverse, J.
Costa, C.
Lampignano, V.
Previtali, M. A.
Del Nobile, M. A.
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2017, 41 (06)
[36] CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF GOAT MILK KEFIR DURING STORAGE UNDER DIFFERENT TEMPERATURES
Setyawardani, T.
Sumarmono, J.
JOURNAL OF THE INDONESIAN TROPICAL ANIMAL AGRICULTURE, 2015, 40 (03) : 183 - 188
[37] Effect of curd freezing on the physicochemical and microbiological characteristics of Crottin de Chavignol type lactic goat cheese
Balkir, P
Öztürk, GF
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2003, 58 (11-12): : 615 - 619
[38] Physical and chemical characterization and lipid profile of sheep milk cheese
de Pellegrini, Luiz Gustavo
Gusso, Ana Paula
Cassanego Paula, Daniela Buzatti
Mattanna, Paula
Pereira dos Santos Richards, Neila Silvia
JOURNAL OF CANDIDO TOSTES DAIRY INSTITUTE, 2013, 68 (394): : 11 - 18
[39] FROZEN HOMOGENIZED MILK .9. FREEZING CHARACTERISTICS OF HOMOGENIZED AND UNHOMOGENIZED MILK
BABCOCK, CJ
STROBEL, DR
YAGER, RH
WINDHAM, ES
JOURNAL OF DAIRY SCIENCE, 1954, 37 (12) : 1416 - 1419
[40] Microbiological and physical-chemical characteristics of goat milk after low temperature time pasteurization and freezing
Dias de Andrade, Patricia Vilhena
de Souza, Marcelo Resende
Andrade de Morais Penna, Claudia Freire
Ferreira, Jose Maria
CIENCIA RURAL, 2008, 38 (05): : 1424 - 1430

← 1 2 3 4 5 →